Magnificent Make-Ahead Pâté
It's only 10 days til the Big Day so food prep is well underway in my house! I like to be as organised as I can leading up to Christmas so that I can relax on the day and enjoy it as much as everyone else.
This pâté recipe is possibly the easiest yet most impressive starter to any Christmas Dinner and the best thing about it is that you can make it now and then just leave it in the fridge until after Santa has been! Smooth, creamy and bursting with flavour, this delicious chicken liver pâté will have you going back for more!
Magnificent Make-Ahead Pâté
400g butter
2 onions, chopped
2 garlic cloves, crushed
3 sprigs fresh thyme, leaves picked
675g chicken livers, trimmed and cut in half
2 tbsp brandy
2 tsp mustard powder
salt and freshly ground black pepper
sage leaves
Preheat the oven to 110ºC/225ºF/gas ¼. Put 120g of the butter in an ovenproof saucepan and pop it in the oven to slowly melt until it’s separated – this will take about 10 minutes. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
Melt 200g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. Add the garlic, thyme and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
Place the liver mixture into a food processor and blend until smooth, adding the remaining butter as you go. Season, to taste, with salt and freshly ground black pepper.
Transfer the pâté into a serving ramekin or small dish and decorate with a couple of sage leaves. Then spoon over the clarified butter and leave to set in the fridge for 1 hour. It will taste beautiful straight away, but it’s even better if the flavours are left to develop for a couple of days. If the butter seal isn’t disturbed it should last as long as two weeks!
This pâté recipe is possibly the easiest yet most impressive starter to any Christmas Dinner and the best thing about it is that you can make it now and then just leave it in the fridge until after Santa has been! Smooth, creamy and bursting with flavour, this delicious chicken liver pâté will have you going back for more!
Magnificent Make-Ahead Pâté
400g butter 2 onions, chopped
2 garlic cloves, crushed
3 sprigs fresh thyme, leaves picked
675g chicken livers, trimmed and cut in half
2 tbsp brandy
2 tsp mustard powder
salt and freshly ground black pepper
sage leaves
Preheat the oven to 110ºC/225ºF/gas ¼. Put 120g of the butter in an ovenproof saucepan and pop it in the oven to slowly melt until it’s separated – this will take about 10 minutes. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
Melt 200g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. Add the garlic, thyme and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
Place the liver mixture into a food processor and blend until smooth, adding the remaining butter as you go. Season, to taste, with salt and freshly ground black pepper.
Transfer the pâté into a serving ramekin or small dish and decorate with a couple of sage leaves. Then spoon over the clarified butter and leave to set in the fridge for 1 hour. It will taste beautiful straight away, but it’s even better if the flavours are left to develop for a couple of days. If the butter seal isn’t disturbed it should last as long as two weeks!
Hey Elle! We love What the Cook here at Spice UK, and I've recently included you in a post on the TOP 10 food blogs for students!
ReplyDeleteIt would be great if you could check out the post and promote it in any way you can. Keep up the good work!
Best wishes,
Abbey (Writer @ Spice UK)
http://spiceukonline.com/abbey-maclure/good-food-on-a-budget-10-student-friendly-blogs/
Hi Abbey
DeleteThanks for this - I feel very flattered! I have posted links to the article on both my Facebook and Twitter pages.
All the best
Elle