Chicken Liver Pate with Sweet and Sour Onion Salsa Recipes

Ingredients :

250g chicken livers

50g butter

1 shallot, finely chopped

3 tbsp Madeira

3 tbsp double cream

1 tsp pink peppercorns, crushed

salt and pepper

crisp bread, to serve

Sweet and sour onion salsa:

2 red onions, sliced

1 tbsp olive oil

3 tbsp balsamic vinegar

2 tbsp soft brown sugar

1 rosemary sprig, bruised

4 tbsp water

1. Trim the chicken livers discarding any discolored parts, wash and dry well.

2. Melt the butter in frying pan, add shallot and fry over medium heat for 5 minutes.

3. Increase the heat and add chicken livers, fry 3-4 minutes until browned on all sides, but still slightly pink in the centre.

4. Remove the livers using a slotted spoon and place in food processor.

5. Add the Madeira to frying pan and reduce by half, scraping the sediment from the base of the pan.

6. Scrape into the blender and add the cream and a little salt.

7. Process to form a smooth paste and pass through a fine sieve.

8. Stir in the peppercorns and spoon into a small dish.

9. Leave to cool and the chill overnight.

10. Make salsa: place all the ingredients in a saucepan and season with salt and pepper.

11. Simmer over low heat for 20 minutes until soft and caramelized.

12. Leave to cool, serve with pate and salsa together with crisp bread or toast.

Serves 4

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