Chicken Liver Pâté
I’m sharing a recipe that's my all time favorite and very close to my heart because it turns out purrrrfect. It’s not just a tried and tested recipe, it’s a recipe I trust so much, that I use it when I need to give out ‘foodie’ gifts :-)
500 grams chicken liver, cleaned n soaked in salted water for one hour, drain
125 grams butter
1 large onion
½ teaspoon thyme
1 bay leaf
6 rashers bacon (I use 8 slices of plain chicken salami because I don’t eat pork)
3 tablespoons port
3 tablespoons dry sherry
1 tablespoon brandy
Salt, to taste
Pepper, to taste
½ cup cream
125 grams mushrooms, chopped
- Heat butter in a pan, add chopped onion, thyme, bay leaf and chopped salami/bacon.
- Sauté slowly until very tender but not brown.
- Add cleaned livers, simmer for 7 minutes or until cooked.
- Take another pan and to it add, brandy, port, sherry, chopped mushrooms, salt, pepper and cream.
- Stir to combine, bring to boil, simmer gently uncovered until sauce has reduced by half.
- Cool a bit and then pour the cream mixture into the blender. Also add the cooked liver mixture. Blend both until smooth.
- Push mixture through a course sieve. Transfer the sieved mixture into small individual bowls or a big bowl. Smooth out the top.
- Put extra butter in a saucepan, melt over gentle heat until white sediment comes to top; skim off the sediment.
- Pour the clarified butter over to cover top of pâté, refrigerate until set. Serve with garlic toast, crackers or thin Melba toast.
- If I can't procure sherry, I substitute it with 2 extra tablespoons port and 1 extra tablespoon of brandy.
- In the past few years I've given up pork hence I substitute bacon for 8 slices of smoked chicken salami. Die-hard pork eaters will slaughter me, or have me committed to a mental institution, but I feel there's hardly any difference in the taste.
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