Chicken Liver Paté

PRINT-FRIENDLY VERSION

Chicken Liver Paté

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Chicken Liver Paté ready to serve

Ingredients

  • 2T butter
  • 4 – 6 large onions, chopped
  • 1 apple, peeled and chopped (optional)
  • 1 – 2t fresh thyme, rosemary or mixed herbs, stalks removed
  • 500g free-range chicken livers
  • 1/3c white wine, brandy, whisky or tequila
  • ¼c cream or crème fraiche
  • 1t salt
  • Pepper
  • ½t ground allspice (optional)
  • ½c melted butter, plus extra if you are not going to be eating the paté in the next couple of days

Method

Melt 1T butter in a frying pan. Add the onion, apple (if using) and thyme leaves and sauté until the onion softens. Then remove from heat to another bowl to make space for the livers.

Melt another 1T of butter and add the chicken livers. Cook until they are mostly browned, stirring often. They can be a little pink inside but not too much – break one in half to check.

Then add the wine or brandy and cook for another couple of minutes to combine the flavours.

In the meantime, put the extra ½c butter on to melt. As soon as it’s melted, remove it from heat.

Now add the onion mix to the cooked livers and their liquid, and add cream, salt, pepper and allspice. If you are using a hand blender and have a big enough cooking pot, you can blend in that, otherwise do it in a big bowl. Process with a blender until the mix is smooth. If you want it to be very smooth, you may need to use the grinder attachment and process it in batches.

Once it’s completely smooth, add the melted butter and blend again. The extra butter helps to set the mixture into the right consistency.

Immediately pour the warm mix into small dishes and put in the fridge to set for at least a couple of hours, preferably overnight. It will firm up quite a bit as it cools and get less shiny.

When it’s set and if you are not using it in the next day or two, melt some more butter to pour over the top of the paté to seal it. Put it back into the fridge.

Once the butter has set, cover with clingfilm and freeze whatever you are not planning to use soon. When you do want to use it, completely defrost it in the fridge first.

Serve as a snack or starter with:

  • Crudités like celery or carrot fingers, snap peas, baby tomatoes
  • Crackers
  • Toast
  • On baked potato
  • In pasta

 

© Alexandra Lawrence and Inspired Nourishment, 2014

http://www.inspirednourishment.wordpress.com

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