I just didn’t believe I had not published my special Chicken Liver Pâté, so her it is.
Preparation and Cooking time: max 10 minutes
- 50g Goose Fat (or butter)
- 400-450g Chicken Liver (trimmed and sinew removed)
- 1 large Spring Onion (approx 2cm) finely chopped
- 1 large clove Garlic (finely chopped)
- Salt and black Pepper
- 1 tsp fresh Thyme (leaves only)
- * The following are optional
- 75-100ml Red Wine (or 75-100ml Chicken Stock)
- 1-2 tbsp Brandy
- 1-2 Bay Leaves (for decoration)
- Some fresh Cranberries (for decoration)
- Remove the sinew from the chicken liver and halve the larger pieces
- In a mortar add the salt and cut the thymes into 2-3cm length, grind this and the salt will help removing the leaves of the thyme. Don’t overdo it. Then remove all the stalks and add the pepper.
- I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with
- Melt the goose fat in a pan over a medium heat; add the onion and the garlic; fry until softened, but not coloured.
- Add the herbs and fry for ½ minute
- Add the chicken liver and ensure it has been sealed all over, fry for 1-2 minutes constantly turning the liver so that it does not get brown.
- Now stir in the alcohol (or the chicken stock) and let it cook vigorously for 3-4 minutes or until most of the liquid has evaporated/boiled away.
- Place everything in the food processor and blend until smooth.
- Transfer the pâté into a serving ramekin or small dish and cover with cling film.
- Keep the pâté refrigerated
- Decorate with a couple of cranberries and a bay leaf when serving.