Chicken Liver Pâté
Servings 6 (makes approx. 2 cups)
Prep time
35 minsCook time
10 minsTotal time
45 minsI promise this chicken liver pâté will take you to the doorstep of France. Brandy, cream and orange are a winning combo and thyme goes really well with chicken livers. It’s a great starter to make ahead of time for a dinner party and always looks impressive.
Ingredients
Method
- In a large frying pan, melt butter over medium heat. Add onion and bacon and cook, stirring regularly, until onion is soft and translucent. Add chicken livers, orange zest and thyme and continue to cook until livers are no longer pink on the outside.
- Season with salt and pepper then add Moroccan seasoning, port, brandy and cream. Bring to a simmer then cover, remove pan from heat and allow to cool for 10 minutes.
- Once cooled, transfer to a food processor and whizz until smooth. Add softened butter and whizz to incorporate. Taste and adjust seasoning if necessary.
- Pack into jars or ramekins then press baking paper on top to prevent pâté drying out—or cover with a little melted clarified butter to form a seal. Refrigerate overnight.
- Remove from refrigerator 20 minutes before serving.
Simon says ...
Serve with crisp toast triangles. Fresh figs would also go well with this pâté.
Be sure to take care when cooking the chicken livers so that they are pink inside but not raw.
If you want a super-smooth pâté, pass the mixture through a sieve before packing into jars or ramekins.
