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Wednesday, 24 July 2013

Chicken Liver Pâté

Everyone knows that this weather is prime picnic time... and what picnic is complete without pâté?!? Especially when it's so quick and simple to make!


It's best if you have a food processor or blender to whizz up the livers to create a smooth texture, but if you prefer chunky pâté, then mashing it up with a fork will do just fine

10-14 Chicken livers (around 250g) TIP: You could substitite chicken for duck or goose livers if you fancied it
100g Butter plus extra for sealing the top
1 Garlic clove, crushed
1 tsp fresh thyme, finely chopped
50ml brandy (madeira or similar could be substituted here if you prefer)
50ml double cream (optional)
salt & pepper for seasoning

If you like prunes (i'm not a big fan) I hear they work superbly well in country pâté. Finely chop 2-3 prunes and add to the pan at the same time as the garlic and thyme.

Serving: 4-6

1) Take a small frying pan and melt 2tsp of the butter on a medium heat. When it bubbles and goes frothy, add the livers.
2) Cook for a few minutes, turning occasionally, until they turn pink/grey.
3) Place the livers in a blender and whizz up until it reaches a consistency you like. I like it super smooth.

4) Put the frying pan back on the heat and gently heat the thyme and garlic for a minute or so, until soft.
5) Add the brandy, slowly and carefully, to the pan and let it bubble for a few minutes.
6) Once reduced slightly, pour into the blender. Also add the remaining butter (except the bit you've left for the top) to the blender and season. This would also be the time to add your double cream if you're using it.
7) Whizz until it reaches your desired consistency and voila, ready to take to your picnic :)

8) If you're not going to eat it immediately, pop it into a jar... a Kilner jar looks pretty awesome...melt your leftover butter very slowly, not allowing it to bubble and then pour over the top of the pâté.
9) Allow to cool and store in the fridge for up to 5 days, although I know you'll eat it all before then.

You can make 1-2 portions of pâté with the chicken liver you'll get with your giblets if you buy a roast chicken for your Sunday Lunch. I find it so satisfying to use every part of the roast chicken, or any joint of meat for that matter! If you do want to make a smaller amount with your left over chicken liver, you can scale down the above recipe. TIP: Just remember to add the same size amount of butter as you have livers (in volume, not weight).

Please share your pâté picnic snaps, and let me know what pâte varieties you like. Enjoy the sun... responsibly :p

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