Introduction
A great starter for a meal or just to serve with wine when friends come around.
Ingredients
- 250g chicken livers
- 1 small shallot chopped very finely
- 30g butter
- 2 sage leaves or 1/2 tsp thyme leaves chopped very finely
- 1 small clove garlic, mashed
- salt and freshly ground black pepper
- dash of port, sherry or brandy a little white wine
(Brett: I don't like using brandy it seems to leave a bitter edge to the paté . Sherry is great but don't use icky cheap sherry. Nothing is also good!)
Directions
Sort through the chicken livers, washing and drying thoroughly. If in doubt remove strings and yellow areas. (Brett: Try to buy deep red livers not the yellowy ones).
Chop into small pieces and sprinkle with salt and pepper while you fry the shallot in a small saucepan in the butter without browning the shallot. Add the seasoned chicken livers herbs and garlic, and increase the heat a little, stirring constantly with a wooden spoon. The livers will crumble as you do this. Keep mashing, add the alcohol if you are using it. When all the livers have become pinkish brown (after about five minutes), remove from the heat and continue mashing until the whole thing is smooth. (Brett: I gently use a food processor here if I want it really smooth).
Put it into a little soufflé dish, or individual cocotte dishes and serve well chilled. This paté improves with keeping, but if it is to be kept for more than a day pour melted butter over the top to seal it. (Brett: I always do that anyway).
Serves 4.
Variations
Source: from Poor Cook by Susan Campbell & Caroline Conran. This is the book that taught me to cook.
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