Liver Pate
Think pate is too complicated to make? Think again, this masterclass recipe from James gives you all the info you need to make to make this fabulous starter or light bite at home!
Ingredients
- 600g chicken livers, membrane removed
- Salt and pepper
- Pinch of nutmeg
- Pinch of mace
- 50ml brandy
- 150g melted butter
To finish:
- 150g clarified butter
- 6 bay leaves
Melba Toast
- 6 slices of thin white bread
Method
Put the chicken livers onto a tray, add spices and season liberally. Add the brandy, then cook at 210-220 degrees centigrade for 5-6 minutes.
Put them into a food processor with the melted butter blitz until smooth, spoon into ramekins, then top with clarified butter and bay, chill in the fridge.
Pop the bread under a grill. Once toasted on one side, trim off the crusts and slice in half through the centre. Pop back on the tray and toast on the other side.
To serve, pop a pot of pate and a slice of charred bread and chutney on a plate .
Ingredients
- 600g chicken livers, membrane removed
- Salt and pepper
- Pinch of nutmeg
- Pinch of mace
- 50ml brandy
- 150g melted butter
To finish:
- 150g clarified butter
- 6 bay leaves
Melba Toast
- 6 slices of thin white bread
Method
Put the chicken livers onto a tray, add spices and season liberally. Add the brandy, then cook at 210-220 degrees centigrade for 5-6 minutes.
Put them into a food processor with the melted butter blitz until smooth, spoon into ramekins, then top with clarified butter and bay, chill in the fridge.
Pop the bread under a grill. Once toasted on one side, trim off the crusts and slice in half through the centre. Pop back on the tray and toast on the other side.
To serve, pop a pot of pate and a slice of charred bread and chutney on a plate .
