Surprise your guests and family with this luxurious rich starter which is high in vitamins B, B12, A, D, and iron. Chicken Liver Pâté is not only delicious but it’s an easy way to enjoy the healthy benefits of the liver. You can make up to two days in advance for saving time. Serve with toasted brioche, cornichons and chutney.
- 375g unsalted butter
- 400g chicken livers, trimmed
- 2 large garlic cloves, 1 crushed, 1 finely sliced
- 3 rosemary sprigs, leaves only
- 3 tbsp Madeira wine
- 4 slices brioche
- 1 Bramley apple, cored and diced
- onion chutney, to serve
- cornichons, to serve
STEP 1: Heat 1 tbsp of the butter in a non-stick frying pan over medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins on each side.
STEP 2: Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
STEP 3: Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
STEP 4: Before serving, toast the brioche, then cut it into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Serve this delicious starter with wine or mulled wine.
Reference:: Martin, J. (2022) Chicken Liver Pâté, recipe | BBC Good Food. BBC Good Food. Available at: https://www.bbcgoodfood.com/recipes/chicken-liver-pate (Accessed: December 5, 2022)