Zurie's Chicken Liver Paté
photo by Jostlori
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
2 cups
ingredients
- 5 ounces butter
- 4 ounces lean bacon, chopped
- 1 onion, medium, chopped
- 1 lb chicken liver
- 2 teaspoons salt, more if using flaky sea salt (Do NOT under-salt!)
- 1 -2 teaspoon thyme, pref. fresh
- 1 -2 teaspoon black pepper, coarse
- 2 garlic cloves, chopped
- 2 tablespoons sour cream (generous, please! or, 2 generous tablespoons creme fraiche)
- 2 2 tablespoons cognac or 2 tablespoons whiskey
- 1⁄2 - 1 teaspoon ground nutmeg
- 4 teaspoons fresh lemon juice or 4 teaspoons lime juice
directions
- In a heavy-bottomed pot, melt the butter. Use a gentle heat.
- Add the chopped onion and bacon, stir, and fry gently for 10 minutes, stirring now and then, until onions bits are transparent.
- Add the chicken livers, stir through, turn heat up a little, and fry about 7 minutes or until livers are just cooked through. Stir a few times.
- Add salt, preferably a good seasoned sea salt.
- Chuck the whole lot plus all juices and butter into a processor.
- Add the thyme, pepper, garlic, sour cream, brandy, nutmeg and lemon juice.
- Process slowly at first, and then at high speed to get a smooth paste. Taste for seasoning, and adjust. The flavour will develop as the pate cools and stands.
- Scrape paste into one or two suitable small bowls or ramekins. Cool, cover and refrigerate.
- Will last at least a week, but always use a clean knife or spoon when spooning out paté. Serve at room temperature: take out what you need and leave out for an hour. The flavour is far better when the paté is not chilled.
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Reviews
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Had I known how easy it is to make a paté, I would have done this long ago! This is wonderful. I had my doubts early on because it called for a lot of salt, and I'm not a "salt" person. Also, it seemed pretty runny when it came out of the food processor. But, I shouldn't have doubted! This is an amazing pate. If you make this (and you SHOULD), be sure to wait until day #2 to eat it - as it definitely improves with time. I followed the recipe exactly as written and wouldn't change a thing. Except maybe using a better quality brandy. But living in Costa Rica, we take what we can get!!! Made in memory of Gideon. Thank you, Zurie - for a wonderful recipe. God bless...
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I love pates and am glad I tried this recipe, as well. I did use just 4 oz of butter, which was sufficient. I could not find the nutmeg, so used allspice instead - I do want to try nutmeg in this, I can imagine that little bit of spice in this - and used a bit less lemon. Next time I will use a little less salt - I am sure the amount will be fine for most, we just use very little salt and I've become accustomed to less. Made in memory of Gideon.
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Wow, this just is a WOW-recipe! I made it exactly as written except that I used turkey bacon and only a pinch of mace instead of nutmeg as my DH is one of those I-hate-nutmeg-guys ;-) I'll for sure make this again, it's basolutely to die for. Thanks for posting this recipe!!<br/>Made for Healthy Choices ABC
Tweaks
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Wow, this just is a WOW-recipe! I made it exactly as written except that I used turkey bacon and only a pinch of mace instead of nutmeg as my DH is one of those I-hate-nutmeg-guys ;-) I'll for sure make this again, it's basolutely to die for. Thanks for posting this recipe!!<br/>Made for Healthy Choices ABC
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).