Chicken Liver Pâté with Salad
If you've never tried to make pâté at home you'll be surprised at how easy it is! Use the darkest liver you can find and add the spices you like most!
Ingredients
- 400g chicken livers, membranes removed
- 25g butter plus 150g butter for later
- Salt and pepper
- 1 pinch of nutmeg
- 1 pinch of mace
- 50ml brandy
To finish:
- 150g clarified butter
- 6 bay leaves
For the salad dressing:
- 25ml olive oil
- 1 tsp Dijon mustard
- 15ml white wine vinegar
- 1-2 tablespoons of water
For the salad:
- A mixture of radicchio, chard, frisbee, pickled onions and picked tarragon
To serve:
- 6 slices toasted sourdough bread
Method
Place a pan over a medium heat and add the 25g of butter. Add the chicken livers, then season and fry for 3 to 4 minutes. Add the spices, stir, then the brandy.
When the brandy has reduced place the mixture into a food processor with the 150g butter. Blitz until smooth then spoon into ramekins.
Top with clarified butter and a bay leaf then chill in the fridge.
To make the salad dressing whisk the olive oil, Dijon mustard, white wine vinegar and water together spoon over the leaves.
Remove the pate from the fridge and serve with the toast and salad.
Ingredients
- 400g chicken livers, membranes removed
- 25g butter plus 150g butter for later
- Salt and pepper
- 1 pinch of nutmeg
- 1 pinch of mace
- 50ml brandy
To finish:
- 150g clarified butter
- 6 bay leaves
For the salad dressing:
- 25ml olive oil
- 1 tsp Dijon mustard
- 15ml white wine vinegar
- 1-2 tablespoons of water
For the salad:
- A mixture of radicchio, chard, frisbee, pickled onions and picked tarragon
To serve:
- 6 slices toasted sourdough bread
Method
Place a pan over a medium heat and add the 25g of butter. Add the chicken livers, then season and fry for 3 to 4 minutes. Add the spices, stir, then the brandy.
When the brandy has reduced place the mixture into a food processor with the 150g butter. Blitz until smooth then spoon into ramekins.
Top with clarified butter and a bay leaf then chill in the fridge.
To make the salad dressing whisk the olive oil, Dijon mustard, white wine vinegar and water together spoon over the leaves.
Remove the pate from the fridge and serve with the toast and salad.
