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
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
- 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.