hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Charlie's Chicken

26May 12

Brandied Chicken Liver Paté

Brandied Chicken Liver PatéAh, good old chicken liver paté, a taste from childhood that I’ve only recently rediscovered.  It was only yesterday, in fact, when my daughter and I went over to a friend’s house to play after school.  She and her buddy drank juice, drew great big pictures on a large sheet of paper in green and yellow, and then watched a movie.  And us two mums spread brandied chicken liver paté onto warm slices of wholemeal pitta bread and sipped on a small glass of good red wine in the kitchen, all the while chatting over life, the universe and everything.  An evening very well spent in good company.

You can do a lot with paté. Try this recipe for a multicultural sarnie called a banh mi, using paté as its main ingredient.

There are plenty of great shop-bought patés, but it’s very rewarding making it at home too, so here’s the recipe of the one my friend and I enjoyed yesterday, for you to try.

Ingredients:

  • 2 onions, peeled and chopped
  • 4 cloves of garlic, roughly chopped
  • 250g butter + 60g melted
  • 500g chicken livers
  • 4 slices of bacon, rind removed and chopped
  • A couple of pinches of dried thyme
  • 1 tbsp fresh parsley, roughly chopped
  • 30ml brandy
  • 60ml cream
  • Fresh ground black pepper to season

For the topping:

  • 120g melted butter
  • A handful of scissor-cut chives

Steps:

  1. Using a large heavy-based saucepan, first melt the butter.  Then add the onion, bacon and garlic; coating everything in the butter and sautéing until the bacon is golden and the onion is softened.
  2. Toss in the chicken livers and fry them, moving them about occasionally, for 5-10 minutes.
  3. Add the herbs, grind over with plenty of pepper, then stir in the brandy, cream and melted butter.
  4. Put the mixture into a blender or food processor and whizz until you obtain a smooth consistency.
  5. Turn the mixture out into a serving dish, or dishes.
  6. To create the topping, simply pour the melted butter over the surface of the paté and then sprinkle over with the snipped chives.
  7. Put the paté in the fridge to cool overnight, removing it from the fridge about half an hour before you are ready to serve it, so that it comes up to room temperature.
  8. Wonderful served with hot, toasted and sliced wholemeal pitta bread.

Duration: 30 minutes to prepare, 30 minutes to cook

Recipe for: 8 servings

Tags: , , , , , , , , , , , ,

One comment

  1. The texture might take some getting used to, but the taste is out of this world!

    Reply

Write your comment

*