Chicken Liver Pâté Recipes

Ingredients :

1 small onion, finely chopped

175g butter, diced

1 garlic clove, finely chopped

450g chicken livers, trimmed

2.5ml dried thyme

30-45ml brandy

salt and freshly ground black pepper

green salad, to serve

Onion Marmalade

25g butter

450g red onions, thinly sliced

1 garlic clove, finely chopped

2.5ml dried thyme

30-45ml raspberry or red wine vinegar

15-30ml clear honey

40g sultanas

1. Fry the onion in 25g of the butter for 5-7 minutes until golden, then add the garlic and cook for 1 minute more.
2. Add the chicken livers, thyme, salt and pepper.
3. Cook for 3-5 minutes until the livers are colored.
4. Add the brandy and cook for a further minute.
5. Transfer to a food processor and process for 1 minute or until smooth.
6. With the machine running, add the remaining butter, a few pieces at a time, until it is incorporated.
7. Press the mousse mixture through a fine sieve with a wooden spoon or rubber spatula.
8. Use clear film to line a 450g loaf tin.
9. Pour in the mousses mixture and smooth the top.
10. Cool, cover and chill until firm.
11. To make the onion marmalade, fry the onions gently in the butter for 20 minutes until softened and just colored.
12. Add the remaining ingredients and cook, covered, for 10-15 minutes until the onions are jam like.
13. Spoon into a bowl and cool.
14. To serve the pâté, dip the tin into hot water for 5 seconds and invert on to a board.
15. Lift off the tin, peel off the clear film and smooth the surface of the pâté with a knife.
16. Cut into slices and serve with a little of the onion marmalade and a green salad.

Served with onion marmalade, this is an elegant yet easy first course.

Cooking Tip - The mousse will keep for 3-4 days if covered and chilled. The marmalade can be made up to 2 days ahead and reheated over a low heat or in the microwave until just warm.

Serves 6 - 8

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