This is lovely with a good quality cracker and a nice glass of wine!
225g chicken livers, rinsed well under cold water
3/4 cup + 1 tbsp butter, divided
1/4 tsp salt
Freshly cracked pepper to taste
2 shallots, finely chopped
1 small garlic clove, minced
2 tbsp cognac
1/2 tsp allspice
Freshly grated nutmeg to taste
fresh herbs for garnish
- Trim any connective tissue or discoloured pieces from livers. Cut each in half where the lobes naturally separate.
- In a large frying pan, melt 1/4 cup butter over medium heat. When butter is foaming, add livers. Season with salt and pepper. Cook, turning often, until livers are just no longer pink inside, about 4 minutes. Transfer to a plate. Set aside.
- To the same pan, add shallots and garlic. Cook, stirring often, until soft and lightly brown, 2 to 3 minutes. Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off alcohol. Alternatively, Cognac can be reduced for 2 minutes. When flame subsides or after 2 minutes, remove from heat and stir in allspice and nutmeg. Let cool for 10 minutes.
- Cut 1/2 cup butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture. Process until very smooth, scraping down sides if needed. Scrape into a serving bowl, smooth top.
- In a small saucepan, melt remaining 1 tbsp butter. Pour evenly over pate. Refrigerate until set, 1 hour. Sprinkle with fresh herbs, if using before serving. Serve with baguette or crackers. Pate can be made ahead and chilled for up to 2 days. Bring to room temperature before serving.
Serves 6 to 8
From Food and Drink Holiday 2021
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