Title: Chicken liver and apple pate
 Categories: Appetizers
      Yield: 1 Servings
 
      4    Shallots
      2    Garlic cloves
    500 g  Chicken livers
      3    Dessert apples
    250 g  Butter
     60 ml Calvados
     30 ml Caster sugar
      6    Sprigs fresh mint, for
           -decoration
 
  Peel shallots, set flat-side down, slice. Chop to make fine dice.
  Finely chop skinned garlic. Trim membrane from chicken livers, core,
  peel, dice 2 apples. Melt 2 tbs of the butter in frying pan, add
  diced apples with salt and pepper to taste. Saute, stirring
  frequently, until tender, 5-7 minutes. Transfer to bowl with slotted
  spoon. Melt 2 tbs more butter in the pan, add livers, salt and
  pepper, fry, stirring, until brown on outside, 2-3 minutes. Scrape
  chopped garlic and shallots into pan, continue cooking, stirring,
  until shallots slightly softened, 1-2 minutes. Remove a liver, slice
  into it -- should be very brown but still pink in centre. Increase
  heat to medium high. Pour Calvados into pan, bring to boil. Hold
  lighted match to pan's side, set Calvados alight. Baste chicken
  livers until flames subside, about 20-30 seconds. Let livers cool.
  Puree mixture in food processor until almost smooth. With wooden
  spoon or electric mixer, cream 150 grams butter until very soft. Add
  chicken liver puree with apples to this. Mix well with wooden spoon,
  season to taste. Spoon into 6 ramekins, smoothing tops with back of a
  spoon dipped in hot water. Cover, chill until firm, 2-3 hours.
  Garnish: Core remaining apple with skin on, cut into 6 slices/rings.
  Melt remaining butter, fry slices, sprinkling with half the sugar.
  Turn slices over, sprinkle with rest of sugar, fry over medium heat
  until caramelized and brown, about 2-3 minutes on each side. Transfer
  to a plate. Make some toast, serve with an apple slice and mint
  spring on each pate and with the toast.
  
  Recipe