Easy chicken liver pâté

Easy chicken liver pâté

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g chicken livers
155g butter
2 tablespoons finely chopped shallots
1 garlic clove, finely chopped
1 bay leaf
a sprig fresh thyme
salt and freshly ground black pepper
2 tablespoons brandy
2 tablespoons butter

Method

  1. Examine the chicken livers and remove any dark spots and sinews. Heat 30 g butter in a frying pan. Add the shallots and garlic and fry gently until softened. Add the chicken livers to the pan with the bay leaf and thyme. Season with salt and pepper and fry for 3–5 minutes until the livers are stiffened and lightly browned but still pink inside.
  2. Remove the bay leaf and thyme and blend the livers in a blender or food processor in 3 lots. Cream the remaining butter and gradually beat into the liver paste. Add the brandy to the pan in which the livers were cooked and reduce over a high heat until reduced to 1 tablespoon. Fold into the liver mixture, check for seasoning and spoon into a terrine dish or individual ovenproof ramekins. Melt the butter and pour over the pâté to prevent oxidising. Refrigerate for several hours at least before eating. Will keep for 1 week. Serve with melba toast or toast triangles.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again