Ingredients
- 75 grams onion, finely chopped
- 1 small clove garlic, finely chopped
- 1 rasher bacon, or 100g mushrooms finely chopped
- 125 grams softened butter
- 1 kg cleaned chicken livers
- 1 teaspoon thyme
- 1 tablespoon pouring cream or chicken stock
Clean livers and chop roughly.Sauté onion, garlic, bacon and mushrooms (if using).Remove from pan and drain well.Using drained butter and remaining butter, sauté livers in batches until golden outside but still soft and pink inside.Return all cooked ingredients to pan and increase heat. Ignite and roll pan to spread flames.Season with salt and pepper and add thyme.Blitz in food processor using a little cream to loosen.Press into small pots and cover with clarified butter. Cover and chill. Will keep 2-3 days in the refrigerator
Chicken Liver Pate
- Food Processor
- 75 grams onion (finely chopped)
- 1 small clove garlic (finely chopped)
- 1 rasher bacon ( or 100 grams mushrooms finely chopped)
- 125 grams softened butter
- 1 kg cleaned chicken livers
- 1 teaspoon thyme
- 1 tablespoon pouring cream ( or chicken stock)
- Clean livers and chop roughly.
- Sauté onion, garlic, bacon and mushrooms (if using).
- Remove from pan and drain well.
- Using drained butter and remaining butter, sauté livers in batches until golden outside but still soft and pink inside.
- Return all cooked ingredients to pan and increase heat. Ignite & roll pan to spread flames.
- Season with salt and pepper and add thyme.
- Blitz in food processor using a little cream to loosen.
- Press into small pots and cover with clarified butter. Cover and chill. Will keep 2-3 days in the refrigerator.
The surface of the pate will oxidise with contact with the air. If you want to prevent this, pour melted ghee over the top, remove prior to serving.
Featured Ingredient
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