Chicken liver paté

Chicken_Liver_Pate_Tile

This is very quick (and also cheap) to make.

  • 1 tbsp olive oil
  • 1 small shallot (finely chopped)
  • 1 clove garlic (crushed)
  • 3 sprigs of thyme (leaves only)
  • 250g chicken livers (veins removed, and roughly chopped)
  • 1 tbsp brandy
  • 45g butter
  • Black pepper

Heat the oil in a heavy bottomed pan. Stir in the shallot and cook gently for 5 minutes. Stir in the garlic and the thyme and cook for a further 2 minutes.

Turn up the heat, add the chicken liver, and stir-fry until cooked through (about 2.5 minutes).

Take off the heat and leave to cool for 10 minutes.

Tip the mixture into a food processor, together with the brandy, 20g of the butter and black pepper. Process until smooth.

Transfer the paté to a shallow dish, and smooth the surface.

Melt the remaining butter and pour over the paté. Allow to cool, before storing in the fridge.

I served mine with soda bread.

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3 thoughts on “Chicken liver paté

  1. Pingback: Soda bread | cookingacontinuum

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