Chicken liver pâté is one of those dependable standbys that’s quick to rustle up the day before, leaving you more time to be with your family or guests.
Servings 4people
Total Time 30 minutesmins
Ingredients
500gcleaned and trimmed chicken livers
3tbspbutter
3tbspsherry
60mlfresh cream
200gbutter for the top
Salt and black pepperto taste
Fresh thyme leaves for decorationor capers or green peppercorns
Heat 3 tablespoons of butter in a frying pan over a medium heat
Add the chicken livers, increase the heat, and fry them for 6-7 minutes until brown on the outside and pink on the inside - be careful not to overcook the livers, as they can become dry and chalky
Season with salt and pepper, add the sherry and fry for a further 1-2 minutes
Remove from the heat, place in a food processor, adjust the seasoning and add the cream
Blitz to form a smooth paste and allow to cool for 5-6 minutes
Spoon into ramekins
Melt 200g of butter over low heat and pour over the top of each ramekin
Add a sprig of thyme or some capers or some green peppercorns for decoration and flavour
Refrigerate for 24 hours
Notes
Smear it on hot buttered sourdough toast or serve it on melba toast, with some cornichons on the side