Recipes

Saute the onion, garlic and thyme in a pan and add the brandy and port until it has reduced down to a SYRUP. 
Remove the thyme and add a spoon of butter.  
Remove the livers from the milk and add to the pan.
Season with salt and pepper until the livers have warmed through.
Put all the pans ingredients into a food processor and blend well.
Add the eggs and butter and blend. 
Push the mix into a bowl through a fine sieve.
Mix and pour into a terrine, put the lid on.
Place the terrine into a water bath and cook at 140°c for 2 hours, or until set.  
When cooked, chill for up to 24 hours.
Serve with your favourite crackers, bread, chutneys or relishes. 

Your guests are sure to be impressed!