Tuesday, 10 August 2010

Chicken Liver Pâté

Pâté...mmmm...pâté!! Who doesn't love a lovely bit of pâté? Smooth, rich and creamy, perfect with some toasted bagels, or melba toast! Lasts for ages, if you seal with butter! Pâté is in fact quite simple to make and gives you loads of artistic license, and once you know the basics it can be quite forgiving. So have fun with this one, my basic chicken liver pâté recipe.

Top tip: Looks great in a Kilner Jar, both as storage and serving in. Why not tie a ribbon round to make a culinary gift?

Makes more than a jar-full

INGREDIENTS:

Chicken Liver - 400g
Shallot (small) - 3
Garlic - 2 cloves
Fresh Thyme - 1 1/2 tsp of leaves
Double Cream - 2 tbsp
Brandy - 1 tbsp
Port - 1 tbsp
Butter (unsalted) - 50g

1. Dice the shallots. Peel and crush the garlic, and sauté them in 25g of the butter on a low heat until softened.

2. Add the whole chicken livers and the thyme leaves to the pan, and cook until the livers are browned all over, but still pink inside.

3. Remove everything from the pan, and place in a food processor. Add the brandy, port and double cream and liquidise until close to smooth.

4. Strain the mixture through a sieve into a jar or dish.

5. Melt the remaining butter, and carefully decant the top layer of clarified butter, being sure to leave behind the white milky layer. Pour the clarified butter on top of the pâté. Place a sprig of thyme in the center of the butter, and place in the fridge till set.

Serve in the jar, or in plated portions, with some toasted bread and chutney of your choice.

1 comment:

  1. Hi there,

    Do you need to sterilise the jars first as you would with jam etc, and then close and seal? How long do these pate's last for? They look super.

    J

    ReplyDelete