Luxury chicken liver pate
- 225g butter, divided
- 2 small onions
- 1 tart apple, peeled and cored
- 450g chicken livers
- 60ml brandy
- 2 tablespoons double cream
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Prep:45min › Cook:15min › Extra time:6hr chilling › Ready in:7hr
- Measure 110g of the butter, and set aside to soften at room temperature.
- Coarsely chop the onion and apple in a food processor.
- Heat 30g of the butter in a large frying pan over medium heat. Add the onion and apple, and cook until soft and lightly browned. Return contents of the pan to the food processor.
- Wash the chicken livers, and pat dry. Cut in half and trim as needed.
- In the same frying pan, melt 50g of the butter over high heat. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside.
- Reduce heat to low, then pour in the brandy. Carefully set alight, and let flame die out.
- Place the chicken liver mixture in the food processor with the onion and apple. Add cream and process until very smooth.
- Turn mixture into bowl and refrigerate until cool.
- Place reserved 110g of butter in processor. Add about 1/3 of liver mixture, blend about 5 seconds. Repeat twice till all of the liver mixture is added. Add lemon juice, salt and pepper and blend well. Taste and add salt as needed.
- Spoon the pate into a serving dish, or into several small dishes. Cover with the remaining butter, melted. Cover with cling film and chill in the fridge for several hours before serving.
Keeps up to 2 months frozen.
This pate is unbelievably good. It was the first time I have ever made pate, and it was quite easy. I did add the apple, even though I'd never seen pate with apple before, but it added a lovely flavour to the pate without sweetening it much at all. I followed the recipe to the letter and it is perfect - don't change a thing! I also stuck half of it in the freezer, as the author suggested. - 18 Nov 2011
Fabulous, I intend to serve this as a starter on Christmas day and just tested it. I followed the recipe exactly, unfortunately my kitchen is cold today so blending the pate and butter in the last step wasn't easy, and I nearly gave up on that bit, but it does taste far superior and much creamier so it is very much worthwhile doing this. - 17 Dec 2011
this pate was lovely as I followed it to the letter, & my hubby can't get me to make it enough for him as we speak ive just made some more for our xmas guests for Christmas I just hope they like it as much as we all do!!!! - 16 Dec 2013