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Chicken liver & raisin pt
- 60g large blonde raisins , plus a few extra to garnish
- 2-3 tbsp brandy
- 100ml white wine
- 100ml port
- 4 shallots , finely sliced
- 1 garlic clove , finely sliced
- 200g butter
- 200g chicken livers, all traces of sinew removed
- 2 medium eggs , beaten
- 25g pistachios or hazelnuts, finely sliced, plus extra to garnish
- 50g melted clarified butter (see tip, below)
- slices toasted walnut bread
- salad leaves , dressed with walnut oil and wine vinegar
Directions:View on BBC Good Food
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