Thursday, 3 November 2016

Chicken Liver Pate Recipe

This particular recipe is taken from the WI book of Home Cooking ISBN 0-00-412934-2. Having been a Secretary for a Local WI in my younger years I really rate the WI books for their good common sense recipes.



225g/8oz chicken livers
100g/4oz butter
1 shallot finely chopped
1 garlic clove finely chopped
salt and pepper
1 tablespoon of Brandy
good pinch of mixed dried herbs but you could use fresh although may have to use a little more
clarified butter


As I have indicated in my previous post I always prepared the livers the day before I need them by stripping them of any membranes / sinews washing them and then soaking them in cold milk making sure that the livers are covered. and then the livers are ready to go.

Once the livers have been prepared melt 1 oz butter in a frying pan and cook the shallots and garlic until soft.  Add the prepared livers straight from the blow of milk drying them with kitchen paper and saute briskly (about 10 to 12 minutes) until the liver is firm to the touch.

Cool the liver and then rub through a fine siever, mince, liquidise or run through the food processor.  Cream the remaining butter and beat into the liver mixture or just pulse in the food processor to blend.  Season well then add the Brandy and the herbs.  Place into a china pot or glass ramekins are ideal.  Smooth over the top and then cover with clarified butter.  Store in the refrigerator or if going into the freezer package in foil and a polythene bag and pop into the freezer.  Before using defrost - I usually do this in the fridge.

Clarified butter is butter that has been melted by heating until it foams and then by taking off and skimming off the yellow oil leaving the milky solids behind.  It is the oil that you need to use to cover the pate.  

Not only does this make a lovely addition to the table but if you pot into little ramekins would make a nice fresh present for friends for their tables at Christmas also.  Just make sure that clear instructions on it being kept in the fridge are given as well.

This is a very simple way of making pate but is very effective.



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