Tag Archives: Chicken liver pate

My Favourite Recipe for Chicken Liver Paté

The 44th of 100 recipes chosen from the blog to go into my cookbook, this paté is simply stunning, adored by both me and…by Treacle the dog(amongst others) – leave this for 30 seconds within reach and….it’s vanished (be it me or the dog!) – paté is her absolute favourite!

For years I have been making a truly wonderful chicken liver paté recipe, confident that the recipe couldn’t be bettered. And then….I found this one in Rachel Allen’s ‘Entertaining at Home’. It is absolutely gorgeous – a rich, smooth paté beautifully flavoured with port, brandy and thyme. I have since switched my allegiance and it’s definitely on the ‘favourites’ list for when friends come around for dinner. Give it a go – if you love opulent, rich patés, you’ll love this.

Serves 4 – 6 as a starter

What you need…

250g chicken livers, trimmed

110g butter

50g shallots, chopped finely

2 cloves of garlic, chopped finely

2 teaspoons thyme leaves, chopped

95ml port

25ml brandy

Sea salt and black pepper

Sweet apple relish to serve, optional

What to do…

Melt 15g butter in a large frying pan over a moderate heat and when it starts to foam, tip in the chicken livers. Cook for 2-4 minutes on each side (depending on the thickness of the livers) ensuring that they are still pink in the middle. Tip into your food processor.

In the same pan, melt a further 15g butter over a moderate heat. Add the shallots and garlic and sauté for 6 – 8 minutes until golden. Tip in the thyme, 75ml of the port and all of the brandy and cook until the liquid has reduced to about 2 tablespoons. Tip all the ingredients into your food processor, scraping the pan to make sure you get all the yummy goodness.

Pour the remaining port into the pan, whop up the heat to high and boil for 30 seconds before adding to the food processor. Whizz everything together until smooth. Cut the remaining butter into cubes, plop them in and whizz again to incorporate. Taste, adjust seasoning, whizz and taste again.

Spoon into one serving bowl or individual dishes, smooth over and cover with cling film. Pop in the fridge until about 20 minutes before you want to indulge – the flavours really come to the fore at room temperature. The sweet apple relish (already blogged) is a good accompaniment (as is a lovely little glass of dessert wine) but isn’t vital – this paté is quite happy taking centre stage!

Tip…

The paté freezes really well, so I’m going to double up on the recipe so that there’s always some available for those spontaneous ‘drop-ins’.

Inspired by…

Rachel Allen

How easy…

Very easy – a bit of frying and whizzing – job done!

 

 

Sweet Apple Relish

This delightful slightly tart yet sweet relish is a perfect accompaniment to my ‘New Favourite Chicken Liver Paté’ but would also work brilliantly with a game terrine or pie, spicy sausages or adorning a fabulous cheeseboard (one of my favourite meals all by itself!). It’s easy to make and will keep in the fridge for several weeks.

Makes 250ml

What you need…

25g butter

2 eating apples, peeled cored and diced (5mm)

50g caster sugar

25ml sherry vinegar

75ml red wine

Pinch of salt

What to do…

Melt the butter over a moderate heat. When it begins to foam, tip in the apples and cook for 2-3 minutes until they begin to turn golden around the edges.

Add the remaining ingredients, stir thoroughly and cook for 5 minutes until reduced and jam-like with the apples cooked through but not mushy.

Allow to cool before serving or decanting into a sterilised jar and popping in the fridge, awaiting an opportunity to indulge! (I will make some at the beginning of December for all those casual dates with cheese that we have planned!)

Inspired by…

Rachel Allen

How easy…

No effort at all

 

 

Chicken Liver Paté with Brandy Revisited

In prep for a family gathering this weekend, I’m revisiting a few old favourites. Friday night will be a couple of cocktails followed by paté, cheeses, dips, breads and olives whilst we all catch up, so here’s the first, made today but frozen until Friday morning. This is genuinely one of the most lovely patés I have ever tasted, surpassed only by one or tried in posh restaurants! Great for sharing and also for advance prep – I’ve made one sharing dish for Friday and a further three for future occasions. Very yummy!

For the full recipe, go to the top right hand corner search box on my home page and type in Pate – this recipe together with a couple of others will pop up. Enjoy!