Courtesy of Anne Van Gemert, chestnut grower, Taradale, Vic.

500g chicken livers
125g butter
200g chestnuts, peeled (see note)
1 large onion, chopped
1 tspn fresh thyme leaves
2 bay leaves
3 lean rashers bacon
3 tbs port
3 tbs medium sweet sherry
1 tbs brandy
salt, cracked pepper to taste
1/2 cup cream

1. Soak cleaned livers in salted cold water for at least one hour.
   
2. Prepare chestnuts as directed by boiling in hot water for 15 mins. then removing outer skin and inner pellicle.
   
3. Put through a blender or food processor until smooth.
   
4. Heat butter in large frying pan, add onion, thyme, bay leaves and bacon. Fry until tender but not brown.
   
5. Add drained livers and simmer for 7 mins.
   
6. Place contents from pan into food processor or blender.
   
7. Add brandy, port, sherry, salt, pepper, cream and pureed chestnuts to pan. Heat and stir until reduced by half.
   
8. Pour into a blender or food processor and blend until smooth.
   
9. Place in individual pate dishes and refrigerate until firm.
   
10. Top with clarified butter and bay leaf. When butter solidifies, cover each dish with plastic wrap.