Sunday, 16 January 2011
A super simple gorgeous chicken liver pate
Home-made pate is the best, honestly!!
Here is how you make it :
400 gr chicken livers
160 gr butter
90 ml cream
2 table spoons of brandy or whiskey
How to make the pate:
Cut the dark or green bits of the chicken livers, then soak the livers in milk for about 30 minutes.
Take the livers out of the milk, and melt about 90 or 100 gr of butter in a pan, then put the livers in the heated butter one by one and fry them all over till they are lightly browned. ( Make sure the insides of the livers stay pink!) Melt -soften the rest of the butter in another pan.
Put the livers ( and the butter they were fried in ) the softened butter from the other pan , the cream , the 2 table spoons of brandy or whiskey and a decent amount of sea-salt and freshly ground black pepper in a food processor and mix till it's become a puree.
The mass should be the colour of pinkish-brown.
Take the whole lot out of the food processor and push through a fine meshed sieve.
Put the creamy mass into a pate terrine, and chill in the frige for 30 minutes.In the meantime, melt the remaining 50 gr or so of butter ,and when melted, spoon off the white bits that rise to the top so you have a clear golden liquid butter.Let this cool till no longer hot but still not so cold that it sets- it should be runny still.
Take you pate out of the fridge and pour your melted butter on top - then put back in the fridge and let it set completely.The melted butter will sit like a lid on top of the pate and will give it that super professional proper pate look.
This will take a couple of hours.
This pate is lovely with some sourdough bread , and some gherkins.Enjoy your cooking .
I can promise you this pate, once you have made it for the first time, you will want to make again and again ...!!