The first time I ate chicken liver pâté I wrinkled my nose. I had never tried anything like it and nor was I particularly interested in trying it again. Confused by the richness, the meatiness, the savoury smoothness, my taste buds could hardly keep up with my brain, completely overwhelmed. But, to be fair to myself, I was about six at the time.
Now I fall upon chicken liver pâté; given the opportunity I could eat it by the bucket load. It’s great for summertime picnics (just decant it into a Kilner or Wecks jar), or as a festive starter, or anytime of year really. —Mil Hare
First off prep the livers. If buying fresh from a butcher you can get them to do this for you, but if you’re buying them frozen or from a supermarket you’ll need to get stuck in. The aim here is to remove any sinewy bits of membrane so that you have a smooth as possible pâté.
Heat 1/3 of the butter in a pan with a little olive oil, say a teaspoon, over a medium heat. The oil helps to stop the butter from burning.