Quite Frankly the Best Pâté You'll Ever Eat
As regular readers will know, I held a wine tasting at my house a few days ago, aiming to match some great food to the lovely wines we were given to taste.
So without further ado... Here's recipe two (and it's a cracker!) - my famous chicken liver and mushroom pâté! Rich, creamy, deep in flavour: everything you want from a pâté. In terms of drink, this matches really well with a dry white wine or if you want something a bit different a good quality gin would go with this perfectly.
Not one to miss, try this out ASAP!
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Mushroom and Chicken Liver Pâté
500g mushrooms, sliced (whatever you have - I tend to use portobellos)
700g of chicken livers
1 large onion, diced
3 garlic cloves, finely chopped
10+ sprigs of fresh thyme or 1 tbsp dried thyme
1 bay leaf
1 tbsp of brandy
salt
So without further ado... Here's recipe two (and it's a cracker!) - my famous chicken liver and mushroom pâté! Rich, creamy, deep in flavour: everything you want from a pâté. In terms of drink, this matches really well with a dry white wine or if you want something a bit different a good quality gin would go with this perfectly.
Not one to miss, try this out ASAP!
.JPG)
Mushroom and Chicken Liver Pâté500g mushrooms, sliced (whatever you have - I tend to use portobellos)
700g of chicken livers
1 large onion, diced
3 garlic cloves, finely chopped
10+ sprigs of fresh thyme or 1 tbsp dried thyme
1 bay leaf
1 tbsp of brandy
salt
pepper
olive oil
125g butter, cut into cubes
Saute onions and garlic with the thyme in a few tablespoons of olive oil over medium heat.
When translucent, add the mushrooms. Saute until mushrooms are completely cooked and have browned lightly, adding a bit more olive oil if needed.
Deglaze the pan with brandy, scraping up the bits at the bottom. Add the chicken livers, season heavily with salt and pepper. Continue to saute until just pink on the inside, about 10 minutes depending on the chicken liver size. Do not overcook.
Puree in a food processor. While the processor is running, add the butter bit by bit. Season generously with salt and pepper, remember that the flavours will dull as the pâté cools.
Divide among containers or jars. Chill in the refrigerator until ready to use - at least 6 hours - and enjoy with melba toasts or crackers!
125g butter, cut into cubes
Saute onions and garlic with the thyme in a few tablespoons of olive oil over medium heat.
When translucent, add the mushrooms. Saute until mushrooms are completely cooked and have browned lightly, adding a bit more olive oil if needed.
Deglaze the pan with brandy, scraping up the bits at the bottom. Add the chicken livers, season heavily with salt and pepper. Continue to saute until just pink on the inside, about 10 minutes depending on the chicken liver size. Do not overcook.
Puree in a food processor. While the processor is running, add the butter bit by bit. Season generously with salt and pepper, remember that the flavours will dull as the pâté cools.
Divide among containers or jars. Chill in the refrigerator until ready to use - at least 6 hours - and enjoy with melba toasts or crackers!
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