Cranberry Pate Loaf
250g butter
750g chicken livers, trimmed
1/3 cup brandy
2 tsp gelatine
2 tbsp water
1 jar cranberry sauce
2 cloves garlic, crushed
1 onion, chopped
1/4 cup cream
1 tbsp chopped fresh sage
Line a 11cm x 21cm loaf dish with plastic wrap. Combine livers and brandy in a bowl. Cover and stand 15 mins. Sprinkle gelatine over water and microwave to dissolve. Combine cranberry sauce and gelatine in a bowl and pour over the base of prepared dish. Refrigerate until set. Melt 100g of the butter in a pan; add garlic and onion, cook, stirring until onion is soft. Drain livers, reserve liquid. Add livers to pan, cook until livers are lightly browned and just cooked through. Remove from heat, stir in reserved liquid. Melt remaining butter in a pan. Blend or process liver mixture, butter and cream until smooth. Push mixture through a sieve to remove any lumps. Stir in shopped sage, cool slightly. Pour liver mixture over cranberry layer in dish. Cover, refrigerate several hours or overnight. Turn pate out onto serving plate, carefully remove plastic wrap.