3 tablespoons unsalted butter
2 tablespoons sunflower or grape seed oil
2 small apples, peeled, cored and chopped
2 medium onions, chopped
2 garlic cloves, chopped
3 cups of water
handful of celery leaves
1 teaspoon coriander seeds
1 bay leaf
1 pound of chicken livers
½ cup cold unsalted butter, cubed
2 tablespoons Calvados (French Apple Brandy) (optional)
2 tablespoons fresh, chopped tarragon leaves (optional)
1 teaspoon kosher salt


In a medium fry pan, melt the butter and oil over medium heat. Add the apples, onion and garlic and sauté till soft, about 15 minutes. Set aside.

Remove from pan and set aside. In the same pan warm the water to a soft boil and add in the celery leaves, coriander seeds and bay leaf. Place the cleaned chicken livers in the warm water and cook on low heat for 10-12 minutes or until they are just cooked through (slightly pink inside).

Remove the livers from the pan with a slotted spoon, and place in a food processor.  Place the apple mixture in as well, the butter, calvados, tarragon, salt and pepper.  Blend till smooth. It should resemble a thick sauce.

Pour into a terrine dish or your favourite bowl (about 2 cups in volume). With a course pepper grinder, grind pepper over the entire surface, so no pate is peaking through. Cover and place in the refrigerator for at least six hours or overnight.

Serve with crostini, cornichons and olives.