Chicken liver pate (or parfait) is ludicrously simple to make and economical. Am making some today that I will serve with very thin slices of griddled sourdough and some caramelised onion relish (the latter, rather lazily, Tesco Finest, not homemade). The sieving bit at the end is a tiny bit time consuming but definitely worth it for a super smooth texture that melts on your tongue.
Velvety Chicken Liver Pate
INGREDIENTS Serves 4
350g chicken livers, cleaned
175g butter, diced
1 shallot, finely chopped
1 tsp thyme leaves, finely chopped
75ml double cream
½ tsp salt
1 allspice berry, ground
¼ tsp ground ginger
1. Cut the livers into roughly 1.5cm pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.
2. Add the madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.
3. Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.