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. It’s a really affordable brunch meal or snack for the weekends, served with some melba toast, and goes a long way with toasted ciabatta, matzo biscuits or thinly-sliced fresh baguette.
For some reason, many shops these days only stock versions made with brandy – or without any alcohol at all – but for those who know what they’re missing, there’s only one way to make chicken liver pâté, and that’s with a good dose of sherry.
Chicken Liver Pâté
- 500 g cleaned and trimmed chicken livers
- 3 tbsp butter
- 3 tbsp sherry
- 60 ml fresh cream
- 200 g butter for the top
- Salt and black pepper to taste
- Fresh thyme leaves for decoration or 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
A beautiful set of porcelain ramekins in a French-styled sky blue, perfect for pâté, soufflés, crème brûlée, desserts and more.