Tuesday, 15 February 2011

Chicken Liver and Tarragon Pâté

This is the third pâté from my repertoire, and for many reasons it's the most popular. There's something about the lemon and aniseed flavour of tarragon that goes so well with chicken liver, and this pâté is so creamy, rich and smooth. I have this at summer picnics as well as winter dinner parties - it's truly a perfect all rounder.

Top tip: Make loads - you'll always want more! Just make sure you have enough crusty bread to go with it!


Chicken Livers - 200g
Shallots - 3
Garlic - 1 clove
Brandy - 1 tbsp
Fresh Tarragon - 4 heaped tbsp
Lemon Juice - 1 tsp
Double Cream - 100ml
Butter - 75g

1. Dice the shallots and crush the garlic. Melt 50g of butter in a large non-stick frying pan, and add the shallots and garlic cook on a medium heat for 1 minute.

2. Clean the chicken livers and add to the pan. Cook through until the livers are just browned but the middle is still pink.  Add the brandy and heat for another minute.

3. Transfer the contents of the pan, plus juices, to a food processor. Add the tarragon, lemon juice and season well with salt and pepper. Mix until almost smooth then pour in the cream and mix for a further 2 minutes.

4. Transfer the pâté to a Kilner jar or other appropriate receptacle and cover with clarified butter made from the remaining butter. Press a sprig of tarragon into the butter for decoration.

5. Leave to chill in the fridge for at least 4 hours before serving.

Serve with a crusty white baguette or warm toast.

Why not also try my Chicken Liver & Wild Mushroom Pâté, or my Pork with Brandy & Thyme Pâté !

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