750g chicken livers (sinews removed, your butcher will do this for you)
8 egg yolks
15 fl oz melted butter
8fl oz double cream
½ clove garlic
1 sprig thyme
Salt and pepper
Reduce alcohol with thyme and garlic until almost all gone.
Blitz the livers and garlic in a food processor until smooth. Add the reduction and egg yolk and blitz again.
Pour the mix into a bowl and gradually whisk in the butter and then the cream. Strain the mix into a jug and season.
Line a terrine mould with cling film, making sure to leave enough hanging over the edges to cover over mould when filled. Pour in the mix to fill the mould and then cover with the excess cling film. Cover the top of the mould with tin foil.
Put the terrine mould into a bain marie and bake in a pre-heated oven at 140 C for 50min-1 hour. Prove to 62 C.
Once baked, allow to fully cool in the fridge. Slice using a hot knife to give a smooth finish.
Serve with Baxters Caramelised Onion Relish and melba toast.