Directions:
- Put the white wine, brandy and HALF the port (50 ml) in a small pot with the onion, garlic and thyme. This will be about 1 cup liquid.
- Simmer until reduced to 1/3 cup or just over. (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!).
- During that time, melt the butter - be generous; the usual cream is not added to this recipe. You need enough butter so you have butter left in the pan when the livers are done.
- Fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook - cut a few open to see degree of done-ness. This will take about 10 minutes, and stir often.
- Put the chicken livers in a processor with ALL of the butter left in the pan, and then add the boiled-down liquor. If you used thyme sprigs like I did, you'll need to pick out the sprigs first.
- Add the salt and pepper.
- Whizz the livers. At this stage you'll need the extra port. Chuck it in, and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge).
- And this is where I am not sure of how much port I used extra! The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. Taste - I used flaky sea salt and have no idea how much was needed.
- When the liver spread is velvety smooth, scrape out into a bowl, and fork in the nuts. Cover, cool, and then leave in fridge to firm up.
- The spread develops great flavour over the next day. Can be kept and used for up to a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.85 Kcal (3629 kJ) | ||
| Calories from fat | 503.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.92g | 86% | |
|---|---|---|---|
| Cholesterol | 702.55mg | 234% | |
| Sodium | 1040.58mg | 43% | |
| Potassium | 626.64mg | 13% | |
| Total Carbs | 30.62g | 10% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 29.16g | 58% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 16.7mg | 93% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 245.47 Kcal (1028 kJ) | ||
| Calories from fat | 142.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.84g | 86% | |
|---|---|---|---|
| Cholesterol | 198.94mg | 234% | |
| Sodium | 294.66mg | 43% | |
| Potassium | 177.45mg | 13% | |
| Total Carbs | 8.67g | 10% | |
| Sugars | 1.88g | 27% | |
| Dietary Fiber | 1.21g | 17% | |
| Protein | 8.26g | 58% | |
| Vitamin C | 6.7mg | 40% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 4.7mg | 93% | |
| Calcium | 23.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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