Ploughman'S Lunch With Pate And Beet Relish - cooking recipe

Ingredients

None None FOR THE PATE
8 tbsp (1 stick) butter, 4 tbsp melted
8 oz chicken livers, trimmed
1 clove garlic, crushed
1 small shallot, finely chopped
1/2 tsp allspice
2 tbsp brandy
2 tbsp heavy cream
None None FOR THE BEET RELISH
1 cup dried cranberries
1/4 cup red wine vinegar
1 tbsp sugar
1 can (15 oz) whole beets, cut into wedges, juice reserved
None None TO SERVE
None None Sliced baguette, sliced cold meats, assorted cheeses, pickles
None None Gherkins, sliced tomato, salad leaves

Preparation

For the pate, line a 1-cup loaf pan or ramekin with plastic wrap. Melt 4 tbsp butter in a large skillet on medium heat. Saute livers, garlic, shallot and allspice for 3-4 mins, until almost cooked (livers should be pink in the center). Add brandy. Cook for 1-2 mins, stirring. Cool.
In a food processor, process livers in their cooking liquid, melted butter and cream until smooth. Push through a fine sieve into a bowl. Season to taste. Spoon into prepared pan; smooth top. Cover and refrigerate overnight.
For the beet relish, combine cranberries, vinegar and sugar in a medium saucepan. Stir on medium heat until sugar dissolves. Add beets with juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 10-15 mins until beet softens slightly and mixture thickens. Transfer to a bowl. Cool. Cover and refrigerate until ready to serve.
Unmold pate and place a platter with the beet relish. Arrange baguette, cold meats, cheeses and pickles on platter. Serve with gherkins, sliced tomato and salad leaves.