Chicken-liver pâté

Santi Louzan Galicia Chicken Liver Pâté

This pâté is best enjoyed when made two days in advance – the flavour will be fully developed and absolutely amazing!

Recipe by Santi Louzán
Photograph by Bruce Tuck

Chicken-liver pâté

Serves: 10
Cooking Time: 1 hr + overnight, to set

Ingredients

  • 500ml (2 cups) full-cream milk
  • 500ml (2 cups) water
  • 4 tsp salt + extra, to taste
  • 400g free-range/organic chicken livers, cleaned
  • olive oil, to sauté
  • 60g shallots/onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • leaves of 2 fresh thyme sprigs, finely chopped
  • 2 pinches freshly ground black pepper
  • 100ml dry fortified wine
  • 25ml whisky
  • 400g unsalted butter, melted and kept warm
  • wafer shards, to serve
  • basil pesto, to serve

Instructions

1

Combine the milk, water and salt in a shallow bowl. Add the chicken livers and set aside to soak, about 1 hour. Drain and rinse the livers well. Set aside until needed.

2

Heat the olive oil in a large frying pan, add the shallots/onion and sauté over medium heat until soft and translucent, about 5 minutes. Add the garlic and thyme and fry until fragrant, about 2 minutes. Increase the heat to high and add the chicken livers. Sprinkle with a pinch of salt and pepper, then fry until browned, 5 – 10 minutes, then add the dry fortified wine. Reduce the heat to low and simmer, uncovered, until the liquid has reduced slightly, about 1 minute. Add the whisky and simmer until the alcohol is cooked off, about another minute. Remove from heat and set aside to cool slightly.

3

Transfer the contents of the frying pan to a food processor and blitz until smooth. Adjust seasoning, if necessary.

4

Spoon the mixture into a 23 x 9cm terrine dish. Set aside to cool to room temperature, about 30 minutes.

5

Meanwhile, beat the warm butter and lard together until well combined. Spread a thin layer over the terrine using an offset palette knife. Refrigerate overnight, to set.

6

To serve, spoon dollops of the pate onto serving plates. Top with shards of wafer. Enjoy with a spoonful of basil pesto alongside.

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