I love making this simple, delicious pate. It's great with a loaf of freshly baked bread or shared with friends during dinner parties!
Enjoy!
chicken liver pate
Ingredients
120g butter
1 tsp sunflower oil
500g chicken livers
2 big onions, thinly sliced
Salt
1 tbsp rum or cognac
20g butter, melted as a sealed layer on top of the pate
To serve: fresh white bread
Method
On a low heat, in a pan with the lid on, heat up 50g of butter and the oil.
Add the onions and sauté until almost caramelized. It takes approximately 15 mins. Stir from time to time and add salt when almost caramelized.
In the meantime, cut each liver into 2 lobes, and remove any connective tissue.
Salt the livers and add them to the pan on top of the onions. Pour in the rum or cognac. At this point, do not put the lid back on the pot. Sauté the livers for 5 minutes on each side until brown, but still pink in the middle.
Add the rest of the butter, 70g, and mix with the chicken liver.
Blitz all in a blender, then, to make it finer, sieve the pate. Use a wooden spoon to push it through the sieve.
Put it in a jar and cover with melted butter. Keep refrigerated!
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