Chicken Liver Pate

Club Recipes


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

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10 oz
butter, at room temperature
onion, finely chopped
carrot, finely chopped
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

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).
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.
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.
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.
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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