Why does pate have to taste so good and why can’t I stop eating it? Oh that would be because it’s utterly rich, delicious and divine. Duh! This classic French dish is easier to make than you could imagine, leaving you feeling like a very clever chef. Its depth and smoothness, is enhanced by a spike of Brandy, or better yet, Cognac if you have it lying around. The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party, it packs well in a picnic or why not just to dip into alone late at night when you should know better…
Classic Chicken Liver Pate
Ingredients
220g/8oz good quality butter, salted means you wont need to season it up as much later.
1 onion, chopped
1 garlic clove, crushed ( I used 2 which was fine)
450g/1lb chicken livers, trimmed and cut in half. I’ve used fresh and frozen and always works well.
1 tbsp brandy, (Ha! I used 3 which was fantastic.)
1 tsp mustard powder
salt and freshly ground black pepper
1 fresh bay leaf, to garnish
2-3 fresh cranberries, to garnishMethod
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. This will help seal it and help it store well. Transfer to the fridge to chill, then serve from the ramekin when ready.
