Recipe: Delissi Restaurant, Mount Maunganui| Serves 6
300g duck or chicken livers
90g streaky bacon
2 cloves garlic
1 tbsp fresh thyme
½ tsp ground black pepper
½ tsp salt
Finely dice onion, slice bacon into 1cm pieces, crush the garlic and pick the leaves off the thyme to remove stems.
Melt butter in a thick-bottomed frying pan on a medium heat. Add onion and cook till transparent, turn up to high. Add livers, bacon, garlic, salt, pepper and thyme and cook for 3-5 minutes stirring occasionally to brown all surfaces. Pour in port (be careful, it may ignite … which is a good thing, will go out quickly when alcohol has burnt off) and cook for 1 minute then pour in cream and simmer for 3 minutes. Remove from heat.
Leave for 5 minutes then blitz with a stick blender (will need to put mix into a pot or heat-proof container) or kitchen whiz till smooth. Pass mix through a mouli or sieve using the back of a spoon to push as much of the mix through as possible. Pour in desired ramekin, pate tin or container to cool. Refrigerate and serve with Tamarillo Chutney and crusty bread or your favourite crackers.