Chicken Liver Pâté with Onion Jam

Name: Chicken Liver Pâté with Onion Jam
Cuisine: Irish
Ingredients: 400 g (14 oz) fresh chicken livers, trimmed; 300 ml (½ pint) milk; 225 g (8 oz) unsalted butter; 3 shallots, finely chopped; 1 garlic clove, crushed; ½ tsp chopped fresh thyme; 1 tbsp port; 1 tbsp Madeira; 4 eggs; 1 tbsp cream toast triangles, to serve lightly dressed salad leaves, to serve; 1 tbsp cream toast triangles, to serve lightly dressed salad leaves, to serve; 25 g (1 oz) butter; 2 red onions, thinly sliced; 50 g (2 oz) light muscovado sugar; 75 ml (3 fl oz) red wine; 3 tbsp balsamic vinegar; 1 tbsp dark soy sauce; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

I know how easy it is to buy pâté these days, but nothing tastes as good as homemade. This recipe can be prepared ahead and will keep for 3 to 4 days in the fridge. I love the contrast between the sweet onion jam and the savoury pâté.

Ingredients

400 g (14 oz) fresh chicken livers, trimmed
300 ml (½

Europe
Ireland
Starter
Preserve

Method

To make the pâté, soak the chicken livers in a bowl with the milk overnight in the fridge. The next day, drain off the milk and rinse the livers under cold running water, then dry thoroughly with kitchen paper.

Heat a frying pan over a medium heat and add 25g (1oz) of the butter. Tip in the shallots, garlic and thyme and cook for a couple of minutes, until softened. Pour over the port a