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Chicken Liver Paté

2015-04-02

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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