Chicken Liver Pate Recipe
This smooth and velvety
chicken liver pate recipe is best prepared 1 or
2 days in advance as this actually improves
the flavor. Quick and easy to make, it can be served
either in one large 2 pint terrine.
It makes a delicious first course for a dinner party served with freshly toasted multi-grain bread or a crusty French stick.
1lb (450g) chicken livers, trimmed
6oz (150g) butter
· Melt 4oz (100g) butter in a heavy based frying pan and cook the chopped onion and garlic for 2 or 3 minutes until softened. Now add the chicken livers to the pan, along with the chopped thyme, mustard powder and allspice. Season with salt and freshly milled black pepper.
· Cook the chicken livers for about 7 to 8 minutes turning them in the pan occasionally (they should be just slightly pink in the center).
· Stir in the cognac and then remove from the heat.
· Now transfer the contents of the pan to a food processor and blend until you have a smooth, velvety mix. Check the seasoning and add more salt and freshly milled black pepper if needed.
· Pour the mix into the terrine or individual ramekins and smooth the surface.
· Melt the remaining 2oz of butter in a saucepan and then remove from the heat. Skim off the froth from the top and discard. Now spoon enough of the clarified butter (leaving behind the milky solids in the bottom) over the top of the pate to seal it. Garnish the top with the small sprigs of thyme.
· Allow to cool completely before covering with cling film. Refrigerate overnight.