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Chicken Liver Paté
2015-04-02- Cuisine: Family
- Course: Starter
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 60m
- Cook Time : 25m
- Ready In : 1:15 h
Ingredients
- 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
Method
Step 1
Preheat the oven to 110°C.
Step 2
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.
Step 3
Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
Step 4
Heat a little olive oil in a frying pan.
Step 5
Slowly fry the onions and garlic for 10 minutes, until soft and tender, set aside.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Spoon the clarified butter over the paté and leave to set in the fridge for 1 hour.
Step 10
When you are ready to serve, pile the crackers onto a board next to your paté topped with fresh rosemary and pepper.
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