Fab chicken liver pâté

By • January 21, 2010 • 0 Comments



Author Notes: This is my adaptation of a recipe from Leith's Cookery Bible. I love this pâté - it is equally good as a sandwich spread for breakfast and lunch, as it is as an elegant starter for a formal (or more casual) dinner party.Tonemid

Serves 6

  • 8 ounces salted butter
  • 1 1/2 onions (4-5 oz.), finely chopped
  • 3 garlic cloves, crushed
  • 1 pound chicken livers, cleaned and rinsed
  • 2 tablespoons brandy
  • Salt and freshly ground black pepper
  • 1/2 tablespoon pickled green peppercorns, coarsely chopped
  1. Gently fry the onions in approx. half the butter until soft and translucent.
  2. Add the garlic, and cook for one minute more, or until fragrant. Remove onion and garlic from pan with a slotted spoon. Reserve.
  3. Turn the temperature up, and brown the livers in the remaining butter on all sides. Add brandy, and let reduce a bit.
  4. Place onions, livers and remaining cold butter in a food processor, and process until smooth. Add salt and pepper to taste. Stir in chopped green peppercorns. Chill in ramekins.

Tags: offal

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