Chicken Liver Pate Recipe
This chicken liver pate recipe may sound luxurious and it certainly looks it, but it’s so easy to make. Easy to source ingredients and really inexpensive. A dinner party winner.
Serves 4 people
225g of free range chicken livers
200g soft butter (salted)
4 tablespoons of brandy (or port if you don’t have brandy)
1/2 tsp each of cinammon, ground coriander, nutmeg, clove, paprika, ground ginger and mace
2 garlic cloves smashed in to paste
1 tablespoon of chopped fresh thyme (or 1/2 tsp of dried)
Pinch of salt and pepper
On a medium heat melt a knob of the butter (approx 30g) in a frying pan. Add the chicken livers and cook, gently moving them around the pan to cook through for approximately 4-5 minutes.
Using a slotted spoon remove the chicken livers and pop them in to a food processor.
Melt 120g of butter and pour in to the food processor along with the spices, brandy and garlic. Add a pinch of salt and pepper and whizz up in the processor until you have a smooth creamy mixture. Taste and check for seasoning.
Pour the pate mixture in to a pate dish or you can pour in to individual ramekins if you want to serve separately.
Melt the rest of the butter and pour it over the pate.
Once the butter has cooled cover and pop in to the fridge. You can prepare this 2 days before needed. Serve with hot toast for spreading.