Recipe & styling Amber Rose, Photo Greta Kenyon

 

• 250 g unsalted butter, softened
• Ghee or extra butter, for frying
• 3 shallots, finely chopped (or ½ small
  red onion)
• 3 large garlic cloves, finely chopped
• 450 g chicken, duck or goose livers
• 1 tsp thyme leaves, finely chopped
• 2-3 tbsp brandy
• ½ tsp ground ginger
• Sea salt and freshly ground black pepper
• Pink peppercorns – sprinkle per serve

Optional (but recommended):

• 100g roasted bone marrow

 

Roast the Bone Marrow (optional). Roast marrow bones, cut-side up, at 220°C for 20 minutes. Cool slightly, then scrape out the marrow. Reserve both the marrow and the rendered fat. Chill until needed. (You’ll need about 100 g marrow.)

Place 160 g of the butter in a small saucepan over low heat. After about 10 minutes it will separate. Skim off and discard the milk solids and strain the clear butter into a bowl. Set aside.

Heat a little ghee or butter in a frying pan. Gently cook the shallots and garlic over low–medium heat for 10 minutes, until soft. Remove and set aside.

Wipe the pan clean, increase the heat, and add the livers and thyme in a single layer. Cook 1-2 minutes per side, lightly coloured but still pink inside. Remove and cool slightly.

Deglaze the pan with the brandy. Simmer for 1 minute until reduced, then remove from heat.

Transfer the brandy reduction to a food processor with the shallots, garlic, ginger and livers. Blitz until smooth.

Add the remaining 90 g softened butter and 100 g bone marrow. Blitz again until silky. Season well.

Spoon into 2-3 small bowls, leaving space at the top. Smooth the surface and clean the edges. Sprinkle lightly with pink pepper. Pour over the clarified butter to seal.

Chill for at least 1 hour. Best after 1–2 days as flavours develop. Keeps up to 2 weeks refrigerated if the butter seal remains intact.

Serve with sliced green apple or grain-free seeded crackers.