Chicken liver pâté

Chicken liver pâté

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

Liver has outstanding nutritional properties and I like to include it in my family meals at least once a week. A favourite way is to make this easy and simple pâté. It is delicious smeared on crisp biscuits, Lavash, crusty bread or slices of Melba toast as a pre-dinner appetiser.

Ingredients

Quantity Ingredient
500g chicken livers
155g butter
2 tablespoons finely sliced shallots
1 garlic clove, finely sliced
1 bay leaf
1 sprig thyme
salt and freshly ground black pepper
2 tablespoons brandy
2 tablespoons chicken fat or butter

Method

  1. Examine the chicken livers and remove any dark spots and sinews. Heat 1 tablespoon of the butter in a frying pan. Add the shallots and garlic and fry gently until softened. Add the chicken livers to the pan with the bay leaf and thyme. Season with salt and pepper and fry for 3–5 minutes, until the livers are stiffened and lightly browned but still pink inside.
  2. Remove the bay leaf and thyme and blend the livers in a food processor or blender in 2 batches. Cream the remaining butter and gradually beat into the liver paste. Add the brandy to the pan in which the livers were cooked and reduce over a high heat to 1 tablespoon. Fold into the liver mixture, check for seasoning and spoon into a terrine dish or individual ramekins.
  3. Cut the chicken fat into small pieces and melt in a pan over low heat. Alternatively, melt the butter. Strain the fat or butter into a jug and pour over the pâté to prevent it from oxidising. Refrigerate for several hours before eating. The pâté will keep for 1 week. Serve with Melba toast or toast fingers.

Melba toast

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Toast fairly thin slices of bread until golden. Remove the crusts, if you wish, and while the toast is still hot, split each slice through the centre. This is easy when the toast is warm. If using square sandwich bread, cut each slice into 2 triangles.
  2. Preheat the oven to 190°C. Arrange the slices, cut-side up, on trays and bake for about 5 minutes until they curl slightly and are golden. Cool then store in an airtight container.
Tags:
Margaret
Fulton
Favourites
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