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Sunday, 24 February 2013

Chicken Liver Pate


An easy to make pate, ready in 20 minutes, to be used as an everyday snack, starter or impress as part of a dinner party.  Fresh chicken livers are always best but you can buy frozen and defrost them in advance.  To dress up the pate try serving it with some caramelised red onions or a cumberland sauce.

Here's what you need; 50 g butter, 50 g bacon lardons, 1 medium onion, clove garlic, green peppercorns(optional), splash brandy, 450 g fresh chicken livers, salt & pepper to season.





Here's what you do;

1) Peel and roughly chop the onion.  Melt butter with onion, garlic and bacon over medium heat until bacon is cooked and onion is softening.

2) Trim any large sinew from the chicken livers and chop the livers into smaller pieces.  Add the livers to the pan and turn up the heat.

3) Stir the pan and start cooking the livers.  Add the brandy, seasoning and green peppercorns, if using, and allow to cook.  Chicken livers and pate can be served pink, so don't overcook.

4) Remove from the heat and blitz the whole lot together to make a smooth pate.  If you want a really smooth pate, after blitzing you can pass the pate through a wire mesh.

5) Place the pate into a pate mould or suitable container to set.  I sometimes use the washed out pot that the livers came in.  Stick in the fridge 'til cold and serve with some nice fresh bread.