Chicken Side French

Chicken liver pâté with cranberry jelly

Name: Chicken liver pate recipe
Yield: 8
Cuisine: /french
Ingredients: 20.00 ml extra virgin olive oil; 40g salted butter, plus 400g extra, chopped, at room temperature; 400g chicken livers (cleaned of sinew); 1 eschalot, finely chopped; 2 garlic cloves, finely chopped; 2 tsp thyme leaves, finely chopped; 80ml madeira; 20.00 ml port; Cornichons, crackers and toasted bread, to serve; 3 (5g total) platinum-strength gelatine leaves; 250ml cranberry juice; 50.00 ml pomegranate vinegar; 40.00 ml caster sugar

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by Tom Gorringe

CHEF

Dec 09, 2023

“I first tried chicken liver pâté at my nan and pop’s Christmas party as a kid. I wasn’t aware what it was until after I’d eaten it. I loved the rich flavour and smooth texture. This is a great dish to prepare ahead of time and have a few scattered around the table surrounded by toasted sourdough and cornichons.” – Tom Gorringe

1 tbs extra virgin olive oil
40g salted butter, plus 400g extra, chopped, at room temperature
400g chicken livers (cleaned of sinew)
1 eschalot, finely chopped
2 garlic cloves, finely chopped
2 tsp thyme leaves, finely chopped
1/3 cup (80ml) Madeira (fortified wine)
1 tbs port
Cornichons, crackers and toasted bread, to serve

Cranberry jelly

3 (5g total) platinum-strength gelatine leaves
1 cup (250ml) cranberry juice
2 1/2 tbs pomegranate vinegar
2 tbs caster sugar

Method

1.

Heat oil and butter in a large frypan over high heat. Fry livers in 2 batches for 1 minute, turning occasionally, or until browned but still pink in the middle. Set aside. Reduce heat to medium and cook eschalot, garlic and thyme, stirring occasionally, for 3 minutes until softened. Add Madeira and port and cook, stirring occasionally, for 3-4 minutes until reduced to a syrup.
2.

Add to a blender with livers and whiz until smooth. With motor running, slowly add chopped butter. Whiz until smooth and combined, scraping down side of bowl occasionally. Season to taste. Strain through a fine sieve into a large jug, then pour into bowls of your choice. Chill for 2 hours or until set firm.
3.

For the jelly, soak gelatine leaves in a bowl of iced water until soft. Squeeze excess water from gelatine. Place all ingredients, including gelatine, in a medium saucepan with 2 1/2 tbs water and bring to a simmer over medium-high heat, whisking to dissolve sugar and gelatine. Simmer for 2 minutes, then strain through a fine sieve into a jug. Set aside to cool, but make sure it doesn’t start to set (see note). Pour jelly over pâté and chill until set.
4.

Serve with cornichons, crackers and toasted bread.