Quick Chicken Liver Pâté

Name: Quick Chicken Liver Pâté
Ingredients: Melt 50 g (2 oz) unsalted butter in a pan over a gentle heat, then add 1 teaspoon ground conrinder and 1 finely chopped small onion. Stir until softened, then add the drained and roughly chopped chicken livers and 1–2 tablespoons brandy.; Stir for about 5 minutes until the livers are lightly cooked. Turn the mixture into a food processor and add another 25 g (1 oz) soft unsalted butter and 2 tablespoons double cream. Whizz to a smooth purée. Season to taste with sea salt and black pepper.; Spoon the chicken liver pâté in to an earthenware dish, about 900 ml (1½ pints) capacity, or 6 small ramekin dishes and spread level Melt 25-50 g (l-2 oz) clarified butter (right) and pour carefully over the top of the pâté to seal it. Chill the pâté for up to 3 days before serving to give the flavours time to mature.

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

A smooth, rich chicken liver pâté is one of the quickest pâtés to make, but tastes even better if you take time to soak the livers in milk for at least an hour beforehand to give them a milder flavour. Other ingredients can be added which will also enhance the pâté. I like to add mushrooms,