Ingredients

• butter
• for greasing
• 450g/1lb chicken livers (soaked overnight in milk to remove any bitterness)
• 1 garlic clove
• grated
• 2 tbsp redcurrant jelly
• melted in a pan over a low heat
• 150ml/¼ pint chicken stock
• warmed
• salt and freshly ground black pepper
• pinch freshly grated nutmeg
• 2 free-range eggs
• beaten
• 570ml/1 pint double cream
• ¼ pint madeira
• 1 tbsp chicken stock
• 2 gelatine leaves
• softened in cold water for 10 minutes
• 3 quails’ eggs
• 1 tangerine
• segmented

Directions

• Pre-heat the oven to 150C/300F/Gas 2. Grease a 25x25x7.5cm/10x10x3in terrine mould or loaf tin with butter and line with good-quality greaseproof paper.
• Drain the chicken livers and place them in the bowl of a food processor
• along with the garlic and redcurrant jelly. Pour in the stock
• salt
• pepper and nutmeg then blend until smooth.
• When the mixture is really smooth
• add the beaten eggs and the double cream. Season with a little grated nutmeg and plenty of salt and pepper.
• Push the mixture through a fine sieve into a jug and then pour into the greased and lined terrine mould. Cover the top with greaseproof paper. Place the terrine in a roasting tray half filled with boiling water. Place in the centre of the oven and cook for about an hour
• or until the pâté looks just set. Remove from the oven and set aside to cool before placing it in the fridge until ready to serve.
• Meanwhile
• for the madeira jelly
• put the madeira in a saucepan and heat to reduce in volume by two thirds. Add the chicken stock and the softened gelatine leaves to the warm madeira liquid and then set aside to cool.
• To serve
• soft boil the quails’ eggs. Put the tangerine segments and the halved quails’ eggs on top of the pâté and then pour over the jelly.