This is a delicious, very easy to make paté, ideal to serve as a starter at a dinner party or for a tasty light lunch, with a side salad, some chutney and a nice glass of wine.
It can be made with chicken livers or duck livers whichever you prefer or can get hold of. The paté itself takes only 15 minutes to make but then it needs to chill in the fridge overnight, making it ideal to make as a starter as all the work is done the day before, just plate up and enjoy.
Ingredients:
250g fresh livers (duck or chicken), washed and dried with kitchen paper.
300g butter
1 large clove of garlic, crushed
A sprig of thyme, leaves picked
45ml Cointreau (port or brandy)
Salt & freshly ground pepper
Clarified butter to seal top
Method:
Trim livers, removing any green bits or membrane.
Melt a large knob of the butter in a frying pan set over a medium/low heat, when the butter starts to foam, add the livers and cook over a gentle heat. Cook until all traces of pink are gone ( it is important not to cook the livers over too high a heat or to overcook them, as the outsides will go crusty and this will affect the texture of the finished paté).
250g fresh livers, large knob of butter |
Add crushed garlic & thyme leaves to the pan and stir to combine. De-glaze pan with Cointreau and light with a match to burn off the alcohol, remove from heat when flames go out.
1 large clove of garlic-crushed, a sprig of thyme - leaves picked, 45ml Cointreau |
Scrape contents of frying pan into a food processor, puree for a few seconds, allow to cool slightly (if it is too hot, the mixture will split when you add the butter it just needs to be warm enough to melt the butter). Add remaining butter, purée until smooth. Season paté, taste & adjust seasonings as necessary.
The paté should be very smooth in texture.
300g butter, salt & freshly ground black pepper |
Pour paté into either individual ramekins, a terrine dish or loaf tin lined with cling film. Tap on work surface to remove any bubbles that may have formed in the paté.
Pour clarified butter over paté to seal and place in the refrigerator to chill.
The paté will keep in the refrigerator for around 5 days.
To serve, turn out of terrine mould or loaf tin and cut into slices or if using individual ramekins, serve one to each person.
Serve with toasted bread of your choice and a small side salad or a chutney of your choice.
If serving it as a starter for a dinner party, try serving it with a small glass of sweet wine, such as Famille Perrin, Muscat de Beaumes de Venise available from Bubble Brothers, Cork
Notes on where I get my ingredients:
Duck or chicken livers from O'Sullivan's Poultry, The English Market, Cork or any good butcher.
Sweet wine - Muscat de Beaumes de Venise from Bubble Brothers Wine Merchants, The English Market, Cork or from their online shop
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