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1
Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
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2
Trim to remove any sinewy bits.
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3
Meanwhile, preheat the oven to 180 C if you have a fan oven.
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4
That's about 400 F in a normal convection oven.
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5
Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
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6
Roast for 10-15 minutes, then set aside.
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7
Lightly saute the onion and garlic in 1 tsp oil until soft.
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8
Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
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9
Keep the butter somewhere warm.
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10
Add the rest of the oil, the livers and thyme to a large, heated frying pan.
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11
Season and fry for a minute on each side until they are just pink in the middle.
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12
Once cooked, add the brandy to the pan and let simmer for a few seconds, then pour it and the livers into a food processor with the cooked onions and garlic.
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13
Process until smooth, then add three quarters of the melted butter.
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14
Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
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15
Season with salt and pepper.
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16
Spoon the pate into a serving bowl.
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17
Arrange the roast chestnuts on top.
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18
Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
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19
Spoon the butter and sage over top of the pate and place in the fridge to set.
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20
Serve with the toasted ciabatta, sliced.
