Chicken liver pate
makes
2 1/2 cups
Good pâté, such as this recipe by Darren Robertson and Magdalene Roze, starts with great quality liver, very minimal cooking and a high-speed blender to whiz until super smooth and silky.
Ingredients (11)
- 400g chicken livers, trimmed
- 1 tbs ghee, plus 100g extra
- 1 eschalot, sliced
- 1 large garlic clove, sliced
- 1/3 cup (80ml) port
- 1 tbs brandy
- Pinch of ground allspice
- 200g unsalted butter, melted
- 1/4 cup (60g) sour cream
- Fresh bay leaves plus crushed whole allspice berries (optional), to top (see note)
- Rye crackers plus baby gherkins, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat a large frypan over high heat. Fry livers in ghee, in 2 batches, for 1 minute or until pink in the middle. Set aside.
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2.Reduce heat to medium and cook eschalot and garlic, stirring occasionally, for 3 minutes until softened. Carefully add port, brandy and allspice and cook for 2-3 minutes until reduced to a syrup. Pour into a blender. Add livers, butter and sour cream, and whiz until smooth. Season to taste. Pour into chosen pots or bowls. Chill for 2 hours or until set firm.
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3.Place extra ghee in a small saucepan over low heat and cook, swirling pan occasionally, until melted. Transfer to a small heatproof jug and allow to cool, at room temperature, for 10 minutes. Pour carefully over pâté in dishes and top with bay leaves and crushed allspice berries, if using. Return to fridge and chill for at least 1 hour or until ghee has set firm.
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4.Serve pâté with crackers and gherkins.
Recipe Notes
You can decorate your pâté with any fresh herbs or edible flowers you like. We’ve chosen the traditional flavours of bay leaves and allspice. Use a mortar and pestle to crush the allspice berries.
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