Melt in the Mouth Chicken Liver Pate
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 450 g unsalted butter (at room temperature)
- 1 onion, diced
- 1⁄4 teaspoon brown sugar
- 675 g chicken livers (cleaned i.e. remove any green bits)
- 2 garlic cloves, diced
- 3 tablespoons double cream
- 2 teaspoons fresh thyme or 2 teaspoons lemon thyme leaves
- 1 tablespoon lemon juice
- salt and pepper (to season)
directions
- Melt 20g butter in a large heavy-based pan , add onions and brown sugar, cover pan and sweat over a low heat for 5 minutes.
- Uncover pan, stir onions and cook on a medium heat for 10 minutes or until they are soft and starting to colour.
- Add another 100g of butter to the pan and allow it to melt.
- Add chicken livers, garlic and thyme leaves and continue to cook on a medium heat, stirring every so often to ensure the mixture doesn't "catch" (stick or burn) until livers are no longer pink.
- Transfer mixture to a food processor and leave to cool.
- Add lemon juice to pan to deglaze and add to pate mixture.
- Add remaining butter, cream, salt and pepper to the mixture and process until smooth.
- Check seasoning and adjust as necessary.
- If you like this consistency then all you need do is spoon the pate into a serving dish, cover with clingfilm and chill for at least 3 hours. However I pass the pate through a fine metal mesh sieve before chilling it.
- Serve with hot wholemeal toast, warm soda bread or crostini.
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Reviews
-
This is awesome!!!! I have been trying to find a recipe like my Mom used to make... but I have not had too much luck. The criteria for the recipe....it had to start with a pound of butter...lol which I knew would make it melt in your mouth...hence your name. So thank you so much for sharing the wonderful recipe!
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