Chicken Liver Paté2015-04-02
- Servings : 6
- Prep Time : 60m
- Cook Time : 25m
- Ready In : 1:15 h
- 300g butter, softened
- Olive oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 400g chicken livers, trimmed
- A few sprigs fresh rosemary, leaves picked
- 100ml brandy
- Salt and freshly ground black pepper
- 1 pinch ground nutmeg
- Crackers to serve
Preheat the oven to 110°C.
Put half the butter in an oven-proof saucepan and pop it in the oven to slowly melt until it’s separated – this will take about 10 minutes.
Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
Heat a little olive oil in a frying pan.
Slowly fry the onions and garlic for 10 minutes, until soft and tender, set aside.
Turn up the heat and add the livers and most of the rosemary to the pan. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle.
Pour in the brandy. Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked onions and garlic. Blitz until you have a smooth purée.
Add the rest of the softened butter and continue to blitz, then season well and add the nutmeg.Transfer the mixture to a serving bowl.
Spoon the clarified butter over the paté and leave to set in the fridge for 1 hour.
When you are ready to serve, pile the crackers onto a board next to your paté topped with fresh rosemary and pepper.