Chicken liver paté

[Mobile Chicane]

I like a chicken liver paté to be rich, meaty and garlicky, preferably with booze in.

Anyone got a good recipe?

[Melman Giraffe]

Chicken liver pâté
Ingredients
220g/8oz butter

1 onion, chopped

1 garlic clove, crushed

450g/1lb chicken livers, trimmed and cut in half

1 tbsp brandy

1 tsp mustard powder

salt and freshly ground black pepper

1 bay leaf, to garnish

2-3 fresh cranberries, to garnish

Preparation method
Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.

Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

ENJOY

[Tanguero]

Mine is pretty much as above, but omitting the mustard and adding 3 rashers of smoked streaky bacon chopped up fine when you sweat the onions.

[Mobile Chicane]

The above is exactly what I tried (found it on BBC Food).

It tastes great, but looks disgusting - like the contents of a baby's nappy.

Do you have to cook the livers all the way through since the paté doesn't get any further cooking?

Or could I fry off the onions and garlic, blitz the livers raw, pot the mixture and cook on a low oven in a water bath?

[Melman Giraffe]

Mobile Chicane said:

The above is exactly what I tried (found it on BBC Food).

It tastes great, but looks disgusting - like the contents of a baby's nappy.

Do you have to cook the livers all the way through since the paté doesn't get any further cooking?

Or could I fry off the onions and garlic, blitz the livers raw, pot the mixture and cook on a low oven in a water bath?

I would go down the Bain Marie route, keeps it moist aswell

[Noger]

Cook the livers until just pink in the middle.

To firm up, you can always melt some butter with some nutmeg, pour on top, and leave in the fridge for a week.

[Shaw Tarse]

Melman Giraffe said:

Mobile Chicane said:

The above is exactly what I tried (found it on BBC Food).

It tastes great, but looks disgusting - like the contents of a baby's nappy.

Do you have to cook the livers all the way through since the paté doesn't get any further cooking?

Or could I fry off the onions and garlic, blitz the livers raw, pot the mixture and cook on a low oven in a water bath?

I would go down the Bain Marie route, keeps it moist aswell

I've done this before now, but can't remember the recipe.