Chicken Liver Pate

Club Recipes

By
@Greatchoices

This recipe was preapred by Margaret Russell for our June 2013 meeting.


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Rating:

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Serves:

6

Ingredients

10 oz
butter, at room temperature
1
onion, finely chopped
1
carrot, finely chopped
1
celery stick, finely chopped
1 large
garlic clove, finely chopped
1 lb
fresh chicken livers
1 Tbsp
chopped fresh lemon thyme, plus extra sprigs to garnish
tawny port, madeire, sherry or dry vermouth
freshly ground sea salt
freshly ground pepper
2 Tbsp
clarified butter
toasted fingers of ciabatta, to serve

Directions Step-By-Step

1
Melt 1 oz of the butter in a large frying pan and cook the onion, carrot, celery and garlic over a low heat until meltingly soft (about 20 minutes).
2
While this is cooking, trim the chicken livers of any gristle and cut off any discoloured bits. Pat dry on kitchen paper. Remove the softened vegetables with a slotted spoon to the bowl of your food processor.
3
Heat the pan again, add the livers and 1/2 oz of the butter and fry over high heat, turning them brown, for about 3 minutes, until they are nice and crisp on the outside but still pink and juicy in the middle. Add the chopped lemon thyme and a splash of you chosen tipple, bubble for a minute and then tip into the food processor bowl and season with salt and pepper. Chuck in the remaining butter and blitz in pulses until fairly smooth - I like a bit of texture; this is not a parfait.
4
Scrape out into a large earthenware bowl or spoon into individual bowls. Smooth the top, scatter with springs of lemon thyme and pour over a thin layer of clarified butter. This will now keep forages in the fridge.
5
Serve with toasted fingers ciabatta, but remember to bring it to room temperature before serving - frige-cold pate will not do!

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