Chicken Liver Pate
- 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
How to Make Chicken Liver Pate
- 1Melt 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).
- 2While 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.
- 3Heat 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.
- 4Scrape 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.
- 5Serve with toasted fingers ciabatta, but remember to bring it to room temperature before serving - frige-cold pate will not do!