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Heat a knob of butter in a frying pan over a medium-low heat. Add the chopped onion and thyme leaves and cook over a low flame until the onion turns soft and translucent, then add the ingredients to a food processor.
Return the pan back to the stove, increasing the heat to medium-high. Add a knob of butter and the livers. Fry the livers for 1-2 minutes on each side until browned on the outside, but still pink inside. Once cooked, add the livers to the food processor with the onion.
Return the frying pan back to the heat and deglaze the pan with the brandy. Allow the mixture to reduce slightly, for the alcohol to cook off, then add it to the food processor.
Finally add the crème fraîche, salt and spices and blend until smooth.
Add all the butter, and blend again. Taste for seasoning and adjust if need be.
Pass the liver mixture through a sieve into a large bowl, for a smooth and silky texture. Place mixture into a sealable jar, or ramekin and chill until set.
Melt the remaining tablespoon of butter in a large frying pan, then add the sage leaves in batches, frying on each side for 30 seconds or until crispy. Drain on kitchen towel and set aside for use.
Heat the butter in a frying pan over a medium heat. Add the thyme leaves and cook for 3-5 minutes, or until crispy. Set aside on kitchen paper.
Spread a heaped tablespoon of chicken liver pate on each Kallø corn cake, drizzle over the apple jelly and top with the crispy fried thyme leaves.