Chicken liver pâté

By admin
19 December 2015

This pâté is rich and satisfying, and ideal for packed lunches and picnics. Make sure you use fresh livers – they should be shiny – and soak them in milk to remove any bitter taste.

Makes 4 ramekins Preparation: 20 min Cooking: 20 min

500 g chicken livers, cleaned

200 ml (¾ c) milk

125 ml (½ c) olive oil

2 onions, chopped

2 garlic cloves, finely chopped

3 bacon rashers, chopped

15 ml (1 T) fresh thyme leaves

30 ml (2 T) brandy (optional)

15 ml (1 T) water

salt and pepper

7,5 ml (½ T) balsamic vinegar

200 g unsalted butter, chopped

60 g unsalted butter, melted

extra thyme to garnish

1 Put the chicken livers in a bowl, cover with the milk and refrigerate while you prepare the remaining ingredients.

2 Heat 15 ml (1 T) of the olive oil in a large frying pan over medium-high heat. Add the onions, garlic and bacon and cook, stirring often, for 12 minutes or until the onion has caramelised.

3 Mix in the thyme, then brandy (if using) and water, stirring to deglaze the pan. Transfer the mixture to a bowl.

4 Wipe the pan clean, add the remaining oil and heat over high heat. Drain the livers, pat dry with paper towels, then fry in the heated oil for 5 minutes a side until browned and slightly crusty but still pink inside.

5 Add to the bowl with the onion mixture and season well with salt and pepper.

6 Return the pan to the heat, add the vinegar, give it a swirl to deglaze the pan, then scrape the juices into the bowl.

7 Purée the mixture in a blender until fine. Add the chopped butter and purée until well incorporated.

8 Spoon into 4 ramekins then pour a thin layer of melted butter over the top to seal.

9 Cover and chill. It will keep in the fridge for up to 5 days. Serve garnished with a sprinkling of fresh thyme.

- Hope Malau

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