Chicken liver pâté with ciabatta toast

Chicken liver pâté with ciabatta toast

Great for when you are entertaining a group of friends. 

Chicken liver pâté with ciabatta toast

Serves: 8

Ingredients

  • 125g butter
  • 500g chicken livers, cleaned
  • 1 Granny Smith apple, peeled and finely grated
  • 1 medium onion, peeled and finely chopped
  • salt, to taste
  • 5ml (1 tsp) coarse black pepper
  • 15ml (1 tbsp) thyme leaves
  • 10ml (2 tsp) ready-made English mustard
  • 180ml (¾ cup) fresh cream
  • 15ml (1 tbsp) brandy
  • ciabatta toast, to serve
  • baby tomatoes, halved, to garnish
  • microherbs, to garnish (optional)

Instructions

1

Melt the butter in a frying pan and sauté the livers, apple and onion over medium-high heat, about 10 minutes, until the onion is soft and translucent, and the livers firm. Season well with salt, coarse black pepper and thyme leaves.

2

Stir in the mustard. Transfer to a blender and blitz until smooth. Add the cream and brandy, and blitz, another 1 minute, until all of the cream has been incorporated. Pass the cream mixture through a sieve for a silky smooth pâté.

3

Spoon the chicken liver pâté into 8 ramekins of 125ml capacity each or use one big mould and refrigerate until set, about 6 hours. Serve with ciabatta toast alongside, and garnish with baby tomatoes and microherbs, if desired.

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