Chicken liver pâté

Chicken liver pâté

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g chicken livers
1 medium onion, finely chopped
500g melted butter
1 teaspoon fresh thyme leaves
1 bay leaf
1 teaspoon fresh rosemary leaves
3 garlic cloves
1/3 cup brandy
1/3 cup port
1/3 cup red wine
4 eggs
1 teaspoon salt
1 teaspoon freshly ground black pepper
bay leaves, to garnish

Method

  1. Using kitchen scissors, trim the chicken livers of all sinew and cut in half. Cook the onion in a frying pan with 2 tablespoons of the melted butter until softened. Add herbs, garlic, brandy, port and red wine and bring to the boil. Simmer over a moderate heat until reduced to a thick syrupy glaze. Cool and remove the bay leaf.
  2. Preheat the oven to 180°C. Fit a food processor with a metal blade and add the chicken livers, cooled glaze, eggs and melted butter, reserving a little butter to spoon over the top later. Season well with salt and pepper. Process until very smooth and then turn the mixture into individual ovenproof ramekins. Place the dishes in a baking pan and half fill them with boiling water. Cover with a sheet of baking paper and bake for 45–50 minutes. Remove from the oven, top with bay leaves, cool and pour the reserved melted butter into each to seal the pâté from the air. Serve with crackers, toast, crusty bread or melba toast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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