Chicken Liver Paté
Chicken Liver Paté

Ingredients

Method

  • 1 small onion, finely chopped
  • 15g good quality butter
  • 400g chicken livers, chopped
  • 1 tsp white pepper
  • A pinch of allspice
  • 50ml sherry, port or brandy
  • Salt
  • 1 sprig of thyme, picked and chopped
  • Saute the onion in the butter with the thyme, until translucent and soft. Add the chicken livers with the spices, and cook through for 3-5 minutes.
  • Transfer it all to a bowl, and allow to cool. Meanwhile, pour the alcohol into the hot pan, and deglaze the liver juices by stirring and scraping. Allow to reduce by half, then leave to cool.
  • Put the cooked liver and onions into a food processor, and add the reduced alcohol sauce. Pulse until smooth, and season well with salt and more white pepper if needed. Pour into a terrine or similar dish, and cool in the fridge for two hours. Serve with a baguette or toasted bread, along with some salads, and enjoy
2 hr
4 serving
This recipe pairs perfectly with the Two Cells Meeting of Minds Rosé 2016 from Beechworth, Australia.

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