Chicken Liver Pâté with
This is smooth
and velvety and also works well with duck livers, if you can get them. The
salad helps to cut through the richness. I like to serve this with toasted
multi-grain bread.
Serves : 6
Ingredients:
8oz / 225g Chicken Livers, rinsed
and trimmed
2 tbsp
Cognac
8oz / 225g Butter
2 Level tsp Mustard
Powder
¼ Level tsp
Ground Mace
1 Level tsp Chopped Fresh Thyme,
plus 6 small sprigs to garnish
2 Cloves Garlic,
crushed
Salt and Freshly
Milled Black Pepper
FOR THE RED-ONION SALAD:
3 Medium Red Onions, peeled and
cut into 8 wedges through the root
3 tbsp Olive Oil
1 Heaped tsp Light
Soft Brown Sugar
3 tbsp Red Wine Vinegar
¾ Level tbsp Wholegrain
Mustard
Salt and Freshly
Milled Black Pepper
Instructions:
1.
To make the
pâté, take a medium-sized, heavy-based frying pan, melt about 1oz / 25g of the butter in it and fry
the chicken livers over a medium heat for about 5 minutes. Keep them on the
move, turning them over quite frequently.
2.
Then
remove them from the pan using a draining spoon and transfer them to a blender
or food processor.
3.
Now, in
the same pan, gently melt 5oz / 150g of the remaining butter and add this to
the blender or food processor.
4.
Then pour
the
5.
Now add
the mustard, mace, thyme and garlic, season well
with salt and freshly
milled black pepper,
and blend until you have a smooth, velvety purée.
6.
Next,
divide the between the ramekins (or pots).
7.
Then melt
the remaining 2oz / 50g of butter, pour a little
over each one to seal, press in a sprig of thyme, and leave them to
get quite cold.
8.
Cover with
clingfilm and leave them in the fridge till needed.
9.
To make
the red-onion salad, all you do is heat the oil in a
medium-sized saucepan, add the onions, turn the heat
down to low and let them cook gently for 5 minutes, stirring now and then.
10.
Next, add
the sugar
and 3 tablespoons water, stir well, then pop a lid on and let it continue
cooking gently for another 10 minutes.
11.
After
that, add the vinegar,
mustard and some salt and freshly milled black pepper, and give
everything another really good stir.
12.
Then spoon
the onions into a
serving bowl and cool until needed.
13.
Don’t
forget to remove the chicken liver pâtés from the fridge about an hour before
serving, as both the pâté and the salad need to be served at room temperature.
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