Shallot marmalade chicken liver pâté

Shallot marmalade chicken liver pâté

Posh Toast
24 canapés
85 mins

Really, really posh toast would be brioche with foie gras smeared on it, but a well-made, buttery chicken liver parfait can be every bit as distinguished at about a tenth of the price.


Quantity Ingredient
250g chicken livers
175g butter, diced
2 shallots, finely sliced
1 garlic, finely chopped
6 sage leaves, finely sliced
1 sage leaf
50ml port
50ml double cream
freshly grated nutmeg
3 thick slices white bread
small handful micro leaves, such as rocket (arugula) or sorrel
freshly ground black pepper

For the shallot marmalade

Quantity Ingredient
1 tablespoon sunflower oil
100g shallots, finely sliced
75ml port
1 heaped tablespoon caster sugar
2 tablespoons red wine vinegar
pinch ground cinnamon


  1. Rinse the livers, and use scissors to snip away any bits of sinew, then pat dry. Melt 25g of the butter in a frying pan, add the shallots and garlic and cook gently for about 10 minutes until softened. Pour the contents of the pan into the bowl of a food processor.
  2. Return the pan to a high heat and add another 25g butter. Once really hot throw in the livers and sliced sage, season and cook for 1 –2 minutes on each side, until browned on the outside but still pink in the middle. Tip the livers and their juices into the food processor, then pop the pan back on the heat.
  3. Pour in the port and let it bubble and reduce by half then pour into the food processor with the livers and shallots. Blitz to a smooth purée then add 75g of the butter, the cream, a grating of nutmeg and some seasoning. Blitz again until really smooth. Place a sieve over a serving bowl and use a spatula to push the warm pâté through. Pop the sage leaf on top. Melt the remaining butter, leave to cool a little, then pour over the top of the pâté, leaving any milky sediment behind. Chill for 1 hour.
  4. For the shallot marmalade, heat the oil in a saucepan over a high heat. Add the shallots and cook for 3 minutes, then reduce the heat and cook for 15 minutes, stirring every so often, adding a little water if the shallots start to catch. Pour in the port and let it bubble and reduce until there is only a little left, then add the sugar, vinegar and cinnamon and season with salt. Cook gently for about 3 minutes until reduced and jam-like in consistency. Set aside to cool.
  5. To make the toast, heat the grill to high. Place the bread on a baking tray and toast both sides. Cut off the crusts then slice in half horizontally so that you have two thin slices. Cut each slice into four triangles. Pop the triangles, untoasted side up, onto the baking tray and grill until golden brown. Top each slice with a spoonful of the pâté, a little shallot marmalade and a few micro leaves.
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