Definitely a favourite for parties! Chicken liver pâté is a real crowd-pleaser; so elegant and amazingly flavourful.
Chicken liver pâté
- 45 ml (3 tbsp) butter
- 500 g chicken livers
- salt and freshly ground black pepper, to taste
- 10 ml (2 tsp) fresh thyme leaves
- 45 ml (3 tbsp) brandy
- 60 ml (¼ cup) fresh cream
- 200 g butter
- fresh thyme sprigs, to serve
- toasted baguette, to serve
Heat the butter in a large frying pan over medium heat. Add the chicken livers, increase the heat and fry for 6 – 7 minutes until browned but still pink on the inside.
Season, add the thyme and brandy and fry for a further 1 – 2 minutes.
Remove from the heat, place in a food processor, adjust seasoning and add the cream. Blitz to form a smooth consistency. Adjust seasoning and allow to cool for 5 minutes.
Spoon the pâté into ramekins. Melt the remaining butter and pour over the top of each pâté. Add a sprig of thyme to each ramekin and refrigerate for 2 hours.
Serve with plenty of thinly sliced, toasted baguette.
TO DRINK: A fruity, off-dry white pairs nicely with gamey liver.
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Recipe by Leila Saffarian
Photograph by Graeme Wyllie