black garlic chicken liver pate

creamy, homemade, delicious and takes only 40 min to make! This pate is like no pate you’ve ever tasted. It delivers bags of gourmet flavour and easily pleases a crowd. Perfect as a starter, to enjoy in a sandwich, with crackers or as a decadent addition to quality cheese and meat boards. Great choice for all keto diet fans (low carb)!

Ingredients

  • 680g (1.5 lbs) chicken livers, trimmed

  • 450g (1 lb) yellow onions, chopped

  • splash of olive oil

  • 380g room temperature salted butter, divided

  • 6 strings fresh thyme

  • 40g Black Garlic cloves or paste

  • 4 tablespoons cream sherry (such as Bristol Cream Sherry) or dry French vermouth (such as Noilly Prat)

  • ½ teaspoon of salt

  • black pepper, freshly ground, to taste

 

  1. Place onions in a large saucepan and cook them in oil until translucent (10 – 15 minutes) over a medium – low heat. Add thyme leaves (discard the stems) and cook them together with the onions for further 5 minutes, stirring often until you see that the majority of the moisture has evaporated  and onions are starting to brown. Transfer them to a food processor and don’t wash the pan.

  2. Meanwhile, place 180g butter in a saucepan set over a low heat and after it has melted, let it simmer gently for a few minutes.Your butter might splutter for a while so be careful. When the butter stopped spluttering and a white foam has formed on the top remove the pan from the heat.

  3. Do your best to scoop the white foam of the top of your butter with a spoon. You’re after the yellow, translucent part only (ghee), but the white part can be reserved for use in other recipes.

  4. Pour your butter though a cheesecloth lined, fine strainer (a linen kitchen cloth is fine) set over a bowl. This is to separate any solids from the clear, yellow butter.

  5. Set the pan you cooked onions in over a medium-low heat and add 2 tablespoons of butter to the pan. When it has melted, add the livers. Cook the livers stirring them a lot so that they get coated in the hot butter constantly. You want your livers to be just cooked though, without browning, and when you see that the blood stopped sipping into the pan, cut the biggest piece open to make sure that it is actually cooked properly.

  6. Remove the pan from the heat and scoop all the livers into the food processor. If you still have liver juices left in the pan, place the pan back on the heat and reduce them as much as possible and then pour into the food processor.

  7. Add the remaining butter, salt, black garlic and alcohol to the food processor with onions and livers. Process the content until very well combined. I like my pate super smooth and I like to whizz it for a good minute or so again before I check the seasoning.

  8. The pate will appear to be quite runny and that’s ok. Using a soup ladle divide in between 4-6 containers. Gently tap the bottom of each container against the countertop to release any trapped air bubbles. Clean the edges of the inside of the containers and smooth the surface so that it is as flat as possible.

  9. Pour ¼ or ⅙ (depending on how many containers you divided the pate between) of the clarified butter over the top of the pate in the first container and then follow with the remaining ones. The aim is to make sure that the pate is completely submerged in the liquid butter before you transfer it into the refrigerator.

Recipe by Justyna of Garlic Matters.