Chicken Liver Pate Recipe

This Chicken Liver Pate recipe is as easy to make as it is delectable to eat. I tend to be a bit heavy-handed on the port, but you can be more moderate.

Clarified Butter is used to seal the pate - this preserves the pate slightly as well as preventing it from discoloring. If we are going to eat the Chicken Liver Pate immediately, I tend not to add the clarified butter, but it is worth doing if you intend to make the pate in advance.

Meal planning tip: use leftovers of this Chicken Liver Pate recipe for Beef Wellington.

Ingredients:

Method:

1. Wash and clean the chicken livers if necessary. Pat them dry.
2. Heat 2 tablespoons of butter in a frying pan. Add the onion and fry gently until it softens. Don't allow it to brown too much. Add the garlic and cook for a further minute.
3. Add another 2 tablespoons of butter to the pan if necessary. Add the chicken livers. Cook them for about 4 - 5 minutes in all, turning them. They should brown slightly on the outside. Cut one in half and check the color inside. They should be cooked (ie not bloody inside), yet they should retain a pink tinge on the inside.
4. At this point, quickly add the thyme, grated nutmeg and brandy. Add the desired quantity of port. Allow the liquid to reduce slightly by cooking for about a minute.
5. Transfer the mixture to a blender. Blitz until the mixture is smooth. Add the butter and blitz again. You will find that the mixture is the consistency of a batter. Don't worry about this as it will solidify as it chills.
6. Pour the mixture into 4 ramekin dishes or other suitable containers. Cover with a thin layer of clarified butter (optional).
7. Serve this Chicken Liver Pate recipe with Melba toast, a baguette or crusty toast.

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