I have a penchant for foie gras parfait, but let’s face it, that’s not very realistic on a regular basis. I have had this recipe for years – torn out from a magazine but I only got around making it this week. I tentatively tried a little and then found that I just wanted more and more! The combination of the brandy and the chicken livers is fabulously rich but the pate is also quite light. Its sufficiently good that can also carry off being served as a starter with a delicious dessert wine – the perfect foil. Try it – it won’t be the last time you make it! Absolutely delicious!
Serves 10 as a starter
What you need…
500g chicken livers, trimmed
2 tablespoons brandy
4 rashers streaky bacon, chopped
1 large onion, chopped
1 teaspoon fresh thyme, leaves torn from stalks
Pinch nutmeg/a few gratings of fresh nutmeg
1 bay leaf
1 tablespoon parsley, chopped
2 tablespoons sherry
4 tablespoons double cream
Sea salt and black pepper
What to do…
Drain the chicken livers and put them in a small bowl. Add the brandy, mix well, cover with cling film and pop in the fridge for 2 hours.
Heat 25g of the butter in a frying pan. Using a slotted spoon, remove the chicken livers from the brandy (keeping the brandy for later) and add to the pan, stir-frying on a moderate heat for 3-5 minutes, until they are browned all over but still pink on the inside. Again, using your slotted spoon, remove the chicken livers from the pan and tip them into your food processor.
Add the brandy into the pan and turn up the heat – cook for a minute or so until the alcohol has evaporated. Using a spatula, scrape every last scrap out of the frying pan and into the food processor.
Meanwhile, in a separate saucepan, heat 25g of the butter and cook the bacon, onion, thyme, nutmeg and bay leaf over a moderate heat, stirring occasionally, for 10 minutes or until the onion is quite soft and golden brown. Remove the bay leaf and tip the lot into the food processor with the other ingredients.
In a third (small) saucepan, melt the remaining butter over a gentle heat.
Whilst that’s melting, whizz all the ingredients in your food processor to form a smooth purée. Blend in the parsley and then add the sherry, cream and melted butter. Season to taste. Pour this mixture into either one mould, 10 small ramekin dishes or, as I did, four pretty serving dishes – we ate two over the course of the weekend and I’ve frozen the other two for future enjoyment. Whichever choice you make, chill the pate for at least 12 hours to allow the flavours to gather.
Serve your chicken liver pate with brandy with toasted fresh bread or toasted brioche. If you can run to a dessert wine as well, it works indulgently well. Talk about feasting like kings – fabulous!
Don’t know – torn from a magazine so many years ago that the page is yellow.
Very, very easy and for fantastic results!