The texture and flavour of the chicken liver pâté is so mild that even those not usually inclined to liver may consider it. Serve with hot toast.
Chicken liver pâté with capers and gherkins
- 500g chicken livers, cleaned
- 2 garlic cloves
- 4 thyme sprigs, plus extra to garnish
- 45ml brandy
- 125g butter
- 3 small gherkins, finely chopped
- sea salt flakes and freshly ground black pepper, to taste
- 1 onion, finely diced oil, for frying
- 45ml baby capers, drained
Preheat the oven to 150°C.
Place the livers, garlic, thyme, brandy and 30ml of the butter in a blender. Pulse to form a coarse mixture (it should not be smooth).
Add the gherkins to the mixture and season well.
Fry the onion in a little oil until it begins to brown and caramelise slightly (the colour is essential to the flavour) then add to the liver mixture. Place the liver mixture into a well-greased 500ml terrine dish and cover with foil. Place the dish into a deep roasting pan and fill halfway with boiling water. Cook gently in the oven for 50 minutes then remove and allow to cool.
Clarify the remaining butter over low heat. Scatter some thyme and capers over the surface of the pâté and gently ladle over the butter. Rest until the butter has set. Serve at room temperature.
To clarify butter, heat the butter very slowly until it has melted. Let it stand for 2 minutes. Carefully pour the clear yellow liquid from the top into a jar and let it stand until it solidifies