Cracking Chicken Liver Pâté
Pâté is one of those dishes that can be brought out at almost any event, be it a dinner party, a Saturday lunch time or a mid week supper, and it will always goes down well. It's incredibly simple to achieve and it can be made in advance, making it ideal for people who are time poor.
This pâté recipe is wonderfully flavourful with a hint of thyme and a little kick of marsala wine. I like to keep my pâté fairly coarse but this is of course personal taste so you are welcome to make yours a lot smoother. Finally, the pâté is topped with crispy shards of garlic, ginger, rosemary and thyme to provide texture as well as depth of flavour.
Cracking Chicken Liver Pâté
Serves 12-14
olive oil
40g unsalted butter, cubed, plus 1 tsp extra
1 onion, finely chopped
1 bunch of thyme, leaves picked
800g chicken livers, cleaned and trimmed of sinew
50ml marsala wine or brandy
4 garlic cloves, very finely sliced
2-3 sprigs of rosemary, leaves picked
a thumb-sized piece of ginger, very finely sliced
Add a glug of oil, the 'extra' butter and the onion to a large pan. Season well then add most of the thyme, reserving a few leaves for later, and cook over a medium heat for 5 minutes, until the onion is soft but not coloured.
Add the livers to the pan, turn the heat to high and cook for 3-4 minutes, stirring occasionally, or til golden all over with sticky edges. Pour in the marsala or brandy and, if you're feeling confident, carefully tilt the pan to flame. Once the flames have died down and most of the liquid has evaporated tip the lot onto a board and chop the livers, chopping in the butter as you go. Alternatively, for a smoother pâté, transfer the contents of the pan to a food processor and blend, adding the butter bit by bit. Season to taste, the transfer to an earthenware dish.
Fry the garlic, rosemary, ginger and remaining thyme with a glug of olive oil in a pan on a medium heat for 2-3 minutes, til just golden, then sprinkle over the pâté. Serve with bread or toast and chutneys.
This pâté recipe is wonderfully flavourful with a hint of thyme and a little kick of marsala wine. I like to keep my pâté fairly coarse but this is of course personal taste so you are welcome to make yours a lot smoother. Finally, the pâté is topped with crispy shards of garlic, ginger, rosemary and thyme to provide texture as well as depth of flavour.
Cracking Chicken Liver Pâté
Serves 12-14
olive oil
40g unsalted butter, cubed, plus 1 tsp extra
1 onion, finely chopped
1 bunch of thyme, leaves picked
800g chicken livers, cleaned and trimmed of sinew
50ml marsala wine or brandy
4 garlic cloves, very finely sliced
2-3 sprigs of rosemary, leaves picked
a thumb-sized piece of ginger, very finely sliced
Add a glug of oil, the 'extra' butter and the onion to a large pan. Season well then add most of the thyme, reserving a few leaves for later, and cook over a medium heat for 5 minutes, until the onion is soft but not coloured.
Add the livers to the pan, turn the heat to high and cook for 3-4 minutes, stirring occasionally, or til golden all over with sticky edges. Pour in the marsala or brandy and, if you're feeling confident, carefully tilt the pan to flame. Once the flames have died down and most of the liquid has evaporated tip the lot onto a board and chop the livers, chopping in the butter as you go. Alternatively, for a smoother pâté, transfer the contents of the pan to a food processor and blend, adding the butter bit by bit. Season to taste, the transfer to an earthenware dish.
Fry the garlic, rosemary, ginger and remaining thyme with a glug of olive oil in a pan on a medium heat for 2-3 minutes, til just golden, then sprinkle over the pâté. Serve with bread or toast and chutneys.
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