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Chicken liver pate

By Treasa B on 14th Jul, 2014

Chicken liver pate

Method

  1. Cut away any sinew, greenish bits or blood from the chicken livers. Then place the livers in a bowl and add the milk (use more if needed to cover the livers). Soak for half an hour to remove bitterness from the livers.
  2. Heat 40g of the butter in a frying pan. When pan is really hot, drain off the milk quickly fry the livers, turning once – just long enough so they cook through but are still slightly pink inside. This will only take a few minutes if the pan was really hot.
  3. Put the livers (and their frying butter), 80g of the softened butter and all the cream into a food processor or blender.
  4. Add the brandy to the same frying pan and bring to the boil to burn off the alcohol. Then pour into the food processor/blender.
  5. Season with sea salt and white pepper and blend until you have a smooth mixture.
  6. It will still be grainy – so push the mixture through a wire sieve into a bowl with a spatula. This makes it a super smooth pate - the narrower the sieve mesh the longer this will take, but the smoother the pate will be!
  7. Pour the pate into a shallow dish or individual dishes (use attractive dishes if you plan to serve it in them).
  8. Flatten and smooth the top of each pate, and then refrigerate until it starts to set (about 30 minutes).
  9. Melt the remaining 60g of butter (30 seconds in the microwave, or in a small saucepan). Skim the surface to remove the frothy stuff. Gently spoon the butter right across the pate to seal it. Melt more butter if needed to seal fully.
  10. Refrigerate for at least 3 hours before eating.  Once it is sealed with butter it will keep for a few days in the fridge.
  11. Serve with caramelised onion or your favourite fruit chutney, cornichons (baby gherkins), and sourdough or melba toast (or a gluten-free alternative, if required).

Recipe Notes

  • Glass dishes or small jars look really good for serving because you can see the pate as well as the surface butter.
  • Chicken livers are not always available in supermarkets so it is best to check first, or order them from a butcher.
  • Don’t use frozen chicken livers for this dish – when defrosted lots of liquid comes out of them which makes frying quickly difficult.
  • Fizz pairs beautifully with chicken liver pate - slashing through the fattiness and lifting yet balancing the richness. If you are on a budget, then head over to Aldi and pick up a bottle of Philippe Michel Crémant du Jura Sparkling Chardonnay (£7). If you have a few more quid to spend then Tesco's Finest Blanquette de Limoux 1531 (£10) The 2008 is a good option. Budget be damned? Then go to Majestic for the right royal English sparkler Nyetimber Classic Cuvee 2009 (currently on offer – buy 2 for £18 each).
pate  / french  / dinner party  / chicken  / celebration  / buffet
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