Chicken Liver Pâté

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Courtesy of Antonio Carluccio and his latest book, Simple Cooking, this recipe originally comes from Tuscany but it has been given Antonio’s practised touch to create a smooth, rich and satisfying texture. This would make a perfect accompaniment to the Christmas luncheon table or for a Boxing Day snack as you while away the hours in front of 80s movies and repeats of comedy shows.

Ingredients – To Make 600g

Pate500g chicken livers
4 tbsp olive oil
1 tbsp each of finely chopped sage and parsley
1 garlic clove, peeled and puréed
Salt and pepper
1 tbsp each of good brandy and sweet sherry
150g unsalted butter

Method

Line a suitably sized terrine dish, or 4-6 individual ramekins, with greaseproof paper or clingfilm.

Using a paring knife, clean the livers by cutting away any green patches and membrane, removing the fibres around the centre of each. Wash and dry well, then roughly chop.

Fry the livers in the oil over a medium heat with the sage, parsley, garlic and some salt and pepper for about 10 minutes, turning, until still pink in the middle. Remove from the heat and leave to cool.

Blend the mixture in a food processor, adding the brandy and the sherry to the machine while operating, for 3-4 minutes, until you have a rough paste. Return the paste to the pan, add the butter and melt over a low heat until the liver mixture becomes very homogenised, for a couple of minutes.

Pour the pâté into the terrine dish or individual ramekins, and smooth on top. Allow to rest and cool in the fridge for a couple of hours, until solid. Eat spread on crostini or a bread of your choice.

Carluccio’s Tip: A little pâté added to meaty pasta sauces or to meat or vegetable stuffing gives a wonderful flavour.

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