Chicken Liver Paté with Red Onion Relish2014-08-20
- Servings : 4
- Prep Time : 20m
- Cook Time : 1:25 h
- Ready In : 1:45 h
Chicken livers are often over looked these days. Try this velvety smooth paté on toasted baguette slices topped with a red onion relish for a wonderful and inexpensive Christmas starter.
- 250 gram(s) chicken livers, rinsed and trimmed
- 25 gram(s) butter
- 2 tablespoon(s) Brandy
- 2 cloves garlic, crushed
- 2 teaspoon(s) mustard powder
- 1 teaspoon(s) chopped fresh thyme
- Salt and cracked black pepper
- RED ONION RELISH:
- 75 gram(s) butter
- 1 kilo(s) red onions, thinly sliced
- 1 teaspoon(s) salt
- 150 gram(s) caster sugar
- 375 mL red wine
- 4 tablespoon(s) red wine vinegar
- 2 tablespoon(s) balsamic vinegar
To make the pâté, take a medium-sized, heavy-based frying pan, melt about 25 g of the butter in it and fry the chicken livers over a medium heat for about 5 minutes, turning them frequently.
Transfer livers and pan juices into a blender Add the brandy, mustard, thyme and garlic, season well with salt and freshly milled black pepper, and blend until smooth. Spoon into a shallow bowl. Melt the remaining butter and then pour over the paté to seal. Chill until needed.
Fo the Red Onion Relish - Melt the butter in a deep saucepan over medium heat; add onions, sugar and salt. Cook slowly over a low heat, stirring every so often, until the onions have softened and most of the juices have evaporated, about 40 minutes.
Add red wine, red wine vinegar and balsamic vinegar. Stir to mix, then continue to cook for another 30 to 40 minutes or until the onions have caramelised and the sauce is like a syrup. Remove from the heat. When it has cooled down, spoon into sterilised jars and seal with a lid. Can be stored for two months