Chicken Liver Pate Recipe Uk

CHICKEN LIVER PâTé

Steps:

• Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
• Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
• Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
• Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

CHICKEN LIVER PARFAIT

Steps:

• Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
• Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
• Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

CHICKEN LIVER & RAISIN PâTé

Steps:

• A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds - about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
• In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
• Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don't overcook or let them soufflé up or the texture of the pâté will be grainy.
• Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
• To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.

PORT & CHICKEN LIVER PâTé

Steps:

• Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
• Add the chicken livers and cook gently for another 4 mins.
• Add the port or marsala and cook for a further min, then tip it all into a blender.
• Blitz until smooth, season, then add the remaining butter and blitz again.
• Sieve into a pretty bowl and put it straight into the fridge.
• Give it a couple of hours to set, then spread on crackers.