Homemade pâté is an incredibly satisfying dish. This subtle chicken liver pâté is very quick and simple to cook and tastes fantastic.
Great served with homemade melba toasts and pear chutney.
Chicken Liver Pâté
400g Chicken Livers (Roughly Chopped), 1 Shallot (Finely Chopped), 175g Unsalted Butter (Cubed), 1 1/2tsp Fresh Thyme Leaves, 100ml Madeira, 65ml Double Cream, 1tsp Sea Salt, 3/4tsp Ground Mace, 1/2tsp Ground Ginger, Zest 1 Orange
1) Place a frying pan over a medium heat and add a little butter. Fry the shallot and thyme for 5 minutes or until soft. Turn up the heat and add the livers to the pan. Fry the livers, stirring frequently, until well seared but pink in the centre (around 3-4 minutes). Transfer the mixture to a food processor.
2) Place the pan back over a high heat. Add the Madeira and reduce until syrupy. Transfer the reduced Madeira to the food processor. Add the cream, sea salt, mace and ginger to the processor and blitz until fine. Add 100g of the butter and process until completely smooth.
3) Pass the mixture through a sieve and pipe into serving dishes. Top each dish with a little orange zest and a small sprinkling of sea salt. Melt the remaining butter and skim the impurities from the top. Spoon this butter over the pâté in the serving dishes to seal. Transfer to the fridge for at least 2 hours or until fully set.