This chicken liver pate is perfect as a snack and easy to make!
Makes approximately 6 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 10 minutes
Ingredients
Olive oil
400g pack of chicken livers
1 shallot/ half an onion, peel and finely chopped
1 clove of garlic, crushed or finely chopped
1 tsp fresh thyme
250g butter
Grated zest and juice of 2 clementines/1 orange
2 tablespoon of sherry/port/brandy
Salt and pepper
How to make your Chicken Liver Pate
Add a splash of olive oil and butter (25g) to a frying pan on a medium to high heat.
Add the chicken livers and fry for a few minutes until cooked (but still pink inside)
Remove with tongs and put into a food processor
Add the thyme, garlic and shallots to the pan. Add the sherry/port or brandy. Let it reduce by half.
Add zest and juice of the 2 clementines.
Blitz in the processor for a couple of minutes then add another 50g butter.
Melt 50g of butter in a saucepan.
Season the pate mix then pour into a bowl.
Add the melted butter on top (some sage leaves - optional) then cover with cling film and put in the fridge overnight.
Serve with brown toasted bread with a side salad.
HINTS & TIPS
It will be great in the fridge for a few days. An ideal snack / light lunch.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.