Starters
French
FrenchChicken Liver Pate
A smooth, rich chicken liver pate to spread on toast. The tiers climb from a simple butter-bound spread to a silky cognac and duck-fat parfait set under clarified butter.
Gluten-free
Nut-free
Budget version
Value chicken livers blitzed with butter, onion and dried herbs.
Per serving£0.80
Total cost£3.20
Time22 min
Ingredients for 4
- 300 g chicken livers , trimmed
- 1 onion , finely chopped
- 1 clove garlic , crushed
- 100 g salted butter , softened
- 1 tsp dried mixed herbs
- 1 tbsp vegetable oil , for frying
- salt and pepper , to taste
Method
- Heat the oil in a frying pan and soften the onion and garlic for 5 minutes.
- Turn up the heat, add the chicken livers and herbs, and fry for 4-5 minutes until just cooked through with no pink.
- Tip everything into a blender or food processor and add the softened butter.
- Blitz until smooth, season with salt and pepper, then scrape into a small dish.
- Smooth the top, cover and chill for at least 2 hours before serving with toast.
Equipment
The three ways, side by side
Budget
Value chicken livers blitzed with butter, onion and dried herbs.
Better
Free-range livers, a splash of brandy and thyme, pushed through a sieve.
Ultimate
A cognac and port parfait with duck fat, sealed under clarified butter.
