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recipes
Quick Chicken Liver Pâté
•
175g unsalted butter, softened
•
450g chicken livers, trimmed and cleaned
•
2 shallots, finely chopped
•
1 tsp soft thyme leaves
•
2 cloves garlic, finely chopped
•
2 tbsp brandy
•
2 tsp anchovy essence
•
½ tsp ground black pepper
•
55g clarified butter, melted
1. Heat 15g of the butter in a frying pan until foaming. Add half the livers and fry quickly
on all sides for about 4-5 minutes until golden, but still pink in the middle.
2. Repeat with a second batch of butter and livers. Place the livers and any juices into
the beaker provided.
3. In the same pan, heat another 15g butter, add the shallots, thyme and garlic, and
cook over a moderate heat until the shallots are soft but not coloured.
4. Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to
release the thick juices.
5. Place everything in the beaker, including the remaining unsalted butter and blend on
a high speed setting until smooth (blend in portions if necessary).
6. If you want a very smooth pâté, pass the mixture through a fine sieve and put in a
bowl.
7. Cover with cling film, cool, and then refrigerate. If not using within 48 hours, cover the
top with clarified butter.
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