Chicken liver pâté
A quick recipe to make a delicious pate. Great spread on Crusty French bread.
Serves: 4 Prepararation time: 10 minutes Cooking time: 10 - 15 minutes Difficulty level: Easy
Ingredients USA/Canada Metric
Unsalted butter, softened Chicken livers, trimmed and cleaned Shallots, finely chopped Soft thyme leaves Cloves of garlic, finely chopped Brandy Anchovy essence Freshly ground black pepper Clarified butter, melted
6oz 1lb 2 1 tsp 2 2 tbsp 2 tsp 1/2 tsp 2oz
175g 450g 2 1 tsp 2 2 tbsp 2 tsp 1/2 tsp 55g
Method
1. Heat 15g/oz of the butter in a frying pan until foaming. 2. Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes. 3. Repeat with a second batch of butter and livers. 4. Place the livers and juices in a food processor. 5. In the same pan heat another 15g/oz butter, add the shallot, thyme and garlic, and cook over a moderate heat until the shallot is soft but not coloured. 6. Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to release any coagulated juices. 7. Place everything in the food processor, including the remaining unsalted butter. Blend until smooth. 8. If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter.
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