Chicken liver pate with pistachios
1 hour 50 min
Serve this homemade chicken liver pate on toasted brioche or crunchy bread with plum chutney.
mar_janna
3 people made this
Ingredients
Serves: 10
- 1 egg
- 100ml double cream
- salt, to taste
- seasoned pepper or black pepper, to taste
- 400g chicken livers, trimmed, divided
- 1 stale bap or slice of bread
- 150ml full-fat milk
- vegetable oil for frying
- 1 onion, chopped
- 1 teaspoon marjoram
- 1/4 teaspoon ground nutmeg
- 50g pistachios, roughly chopped
Method
Prep:30min ›
Cook:50min ›
Extra time:30min cooling ›
Ready in:1hr50min
- In a bowl, beat egg with cream. Add salt and pepper and mix well. Add 100g of the livers, stir and chill for 30 minutes in the fridge.
- In a small bowl, soak stale bread in milk.
- Heat oil in a pan over medium heat: add onions and fry until golden. Add 300g chicken livers, salt and pepper; fry until livers are no longer raw. Transfer to a bowl and set aside to cool.
- Preheat oven to 180 C / Gas 4. Line a 15x30cm loaf tin with baking parchment.
- Combine egg/cream mixture, soaked bread and cooled livers; process the mixture through a meat grinder using the small-holes plate or pulse in a food processor until well mixed. Season with marjoram and nutmeg; stir in pistachios.
- Transfer mixture into prepared loaf tin. Bake for 45-50 minutes.
- Turn out of tin and allow to cool before storing in the fridge.
