“The memory of a good pâté will haunt you for years.”
This is one my buffet table and family favourite recipes…Chicken Liver Pâté.
Quite simply, eating liver is good for you, although it has gone out of fashion recently. Rich in protein, fat-soluble vitamins, B12, trace minerals, purines and antioxidants like CoQ10, liver is a nutritional powerhouse. Chicken liver pâté is perfect with oatcakes and Cumberland Sauce or a tasty entree, or with a vibrant green salad for a light lunch.
There’s nothing better than home made pâté spread on a warm french baguette.
Add some fresh cranberries and the colour combination is just amazing.
- 100g butter
- 400g chicken livers chopped
- 2 shallots finely chopped
- 1 tsp fresh thyme leaves
- 2 cloves garlic finely chopped
- 2 tbsp sherry
- Salt and freshly ground black pepper to season
I add shallots for their mild and subtle flavour.
- Melt the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
- Add the garlic, chicken livers and thyme and fry gently till the livers are cooked through.
- Add the sherry and season lightly with salt and freshly ground black pepper.
- Place the liver mixture into a food processor and blend until smooth.
- Add little cubes of butter or even a dash of cream for an extra smooth pâté and blend again.
- Taste, and adjust seasoning if with needed.
- Transfer the pâté into a serving dish, garnish with a sprig of fresh thyme and chill.
- If not using within 48 hours, cover the top with clarified butter.
- To make clarified butter, melt some butter in a clean pan.
- Skim off the froth and pour the clear butter over the pâté and discard any white sediments.
- The clarified pâté will keep in the fridge easily for up to two weeks.
I usually keep one portion in the fridge and freeze the other.
It’s easy to adapt this recipe to your own taste; add anchovies, bacon, capers, mushrooms, parma ham or other herbs.