Chicken Liver Pâté

A good Chicken Liver Pâté is a really useful addition to your recipe repertoire. It can be used as a starter, a lunch or just a delicious snack and even though it is super easy to make, it looks impressive. This dish also has to be one of the most economical starters you can make as Chicken Livers are incredibly cheap to buy.

I’ll be serving this as my starter for a New Year’s Eve Dinner Party, together with Salmon with Pea Sauce main course and Easy Lemon Tart dessert. I’m hoping that this will be a reasonably light menu to serve after the excesses of Christmas!

Ingredients: serves 6

100g butter

500g Chicken Livers, roughly chopped ( frozen ones (defrosted) are just as good)

2 shallots, finely chopped (or a small onion)

1 garlic clove

1tsp thyme leaves fresh or dried

100ml Madeira (or dry sherry)

100ml Double Cream

1/2 tsp salt and pepper

Extra butter for topping

Method

  • Heat a knob of the butter in a pan and fry the Chicken Livers, shallots, garlic and thyme for 5 mins until softened and cooked through, remove to a food processor.
  • Add the Madeira to the pan to deglaze it and boil until reduced to a couple of tablespoons, add to the processor with the cream, salt and pepper and the rest of the butter.
  • Whizz until smooth and turn out into an oval dish or 6 small ramekins.
  • Top with some more melted butter if desired, cover and refrigerate until required.
  • Serve with thinly sliced toast and a green salad.
Enjoy!

 

 

About

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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