Chicken Liver and Black Garlic Paté - NEW!

This paté is smooth and rich. It freezes well.  Serve it with toasted sourdough bread, melba toast or crackers.  For a pre-dinner nibble, pop a teaspoon of paté on a cos lettuce leaf and sprinkle on some fresh chives.

Serves 4 to 6 people

Ingredients

• 175g butter
• 1 onion, chopped
• 2 cloves of peeled black garlic, chopped
• 225g chicken livers
• 1 teaspoon of fresh thyme or half a teaspoon of dried thyme
• Salt and freshly ground pepper
• 1 generous tablespoon of brandy (optional)
• 40g butter, melted
• Freshly chopped chives or bay leaves to garnish (optional)

 

Instructions

1. Melt 25g of butter in a large frying pan and fry the onion gently for 5 minutes until soft but not coloured.
2. Add the chicken livers, thyme and seasoning and cook for 5 minutes until the livers are cooked.  Add the brandy and the black garlic.  Stir well.
3. Place the liver mixture in to a food processor with the remaining 150g of butter.  Process until smooth.  Taste and adjust seasoning.
4. Place the paté in a serving dish and smooth the top.
5. Cover the pate with a layer of melted butter. Sprinkle over some fresh chopped chives or decorate with bay leaves. (optional)
6. Place in the fridge to chill.

 

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