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
Contains alcohol
Better version
Free-range livers, a splash of brandy and thyme, pushed through a sieve.
Per serving£1.60
Total cost£6.40
Time27 min
Ingredients for 4
- 350 g free-range chicken livers , trimmed
- 2 banana shallots , finely chopped
- 2 cloves garlic , crushed
- 120 g unsalted butter , softened
- 3 tbsp brandy
- 4 g fresh thyme leaves
- 2 tbsp double cream
- sea salt and black pepper , to taste
Method
- Soften the shallots and garlic in a knob of the butter over a low heat for 6 minutes.
- Raise the heat, add the livers and thyme, and fry for 3-4 minutes until browned outside but blushing pink inside.
- Pour in the brandy and let it bubble and reduce for 1 minute, scraping the pan.
- Blend the contents with the remaining butter and the cream until very smooth.
- Push the mixture through a fine sieve into a dish for an extra-silky finish, then season.
- Cover and chill for at least 3 hours, removing from the fridge 20 minutes before serving.
Equipment
- frying pan
- food processor
- fine sieve
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.
