Boozy Chicken Liver and Orange Pate

Charmaine Lu -

  • 400g chicken livers, trimmed
  • 300g butter
  • 1 crushed garlic clove
  • 3 tbsp orange liqueur
  • 1 orange
  • ½ bunch of sage, leaves picked
  • 150g cooked beetroot, cubed
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • Heat 20g of butter in a frying pan and cook the chicken livers for 2 mins on each side. Add the garlic and liqueur and cook for 2 mins more, then tip everything into a food processor with 150g of butter and the zest of an orange. Whizz until smooth, season well, and spoon into ramekins. Smooth the tops.
  • Melt the remaining butter then pour over the pate. Add a sage leaf to the top (for decoration), and cover and chill overnight. When ready to serve, place the beetroot in a serving bowl with the orange juice and vinegar, stirring well to coat. Fry the remaining sage leaves in oil for 30 seconds, drain on kitchen paper and scatter over the beetroot. Serve the pate at room temperature with the beetroot and some toast, and enjoy with friends.
30 mins
6 serving