Chicken liver pâté


Ingredients 15
Servings 0
Time

Ingredients

  • 1
    kg
    trimmed chicken livers
  • 500
    ml
    milk
  • 90
    ml
    sunflower oil
  • 2
    large onions, peeled and diced
  • 4
    fat cloves garlic
  • 1
    ml
    milled black pepper
  • 10
    ml
    salt
  • 10
    ml
    mustard powder
  • 1
    ml
    ground cloves
  • 1
    ml
    grated nutmeg
  • 1
    ml
    ground cinnamon
  • 65
    ml
    medium-sweet sherry
  • 30
    ml
    butter, melted
  • CLARIFIED BUTTER
  • 200
    g
    butter
 

Method

 
1. Trim the chicken livers, wash them well and dry them with absorbent paper. 2. Soak the chicken livers in milk for 2 to 3 hours before starting to make the pâté. 3. Drain thoroughly and pat dry with absorbent paper to avoid splattering during cooking. 4. Heat 60 ml (4 tbsp) oil in a heavy-based frying pan, add the onions, crushed garlic, pepper, 5 ml (1 tsp) salt, mustard, cloves, nutmeg and cinnamon. Gently sauté until a pale gold. Do not brown the onions. 5. Remove and reserve the onion and spice mixture. 6. Add the remaining oil to the frying pan and heat to piping hot. Add the chicken livers and sprinkle them with the remaining salt. Cook for 5 to 6 minutes, until the livers have firmed and browned slightly outside but are still pink at the centre. 7. Cool the livers slightly, then purée them in a food processor or blender. 8. Boil the sherry rapidly in a small saucepan, uncovered, over high heat until reduced by half (to make 30 ml (2 tbsp).) 9. Add the butter and sherry to the livers in the food processor and blend until smooth. Check for seasoning and add more salt and pepper if necessary. 10. Smooth the pâté into containers and cover immediately with clarified butter. Chill for 1 hour before serving. 11. Clarified butter: Place the butter in a large saucepan and melt it over gentle heat. 12. Turn up the heat and allow the butter to 'boil' (it will simmer and bubble) for a few minutes. 13. When the bubbling has stopped, and mixture is still golden - if it is overheated it will discolour, so watch it carefully - remove the foam either by mopping with a paper towel or skim off with a spoon. 14. Carefully pour the melted (clarified) butter into a clean container leaving behind the pale residue which is not added to the pâté. Makes 1 kg.
 

Read more on: poultry
 

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