I was trying to think of something different to have for a light supper over the past bank holiday weekend and one of Richard’s favourites has long been pâté. So I thought I would share my simple recipe for chicken liver pâté with you. I prefer chicken liver as it is a much milder, subtle flavour than pig’s or lambs liver.
The main ingredient you need is a food processor! Without one, it becomes a huge chore and I personally wouldn’t bother, I’d nip out and buy some.
All you do is fry the chicken livers in butter until just about done, a little pinkness inside is good, and add some flavourings, as per the recipe below. Then you simply remove them from the heat and whizz in the processor lightly until the mixture is completely smooth, taste to make sure you have seasoned it enough and then scrape the mixture (a silicone spatula is a great tool for this!) into a suitable container and chill in the fridge. If you want to, you can cover it with melted butter to seal it and help it keep better.
I sometimes use a little mini Le Creuset casserole dish as it looks pretty when you serve it. Serve the pâté with toast or rolls or even crackers, depending on your preference. This makes a very inexpensive, very tasty meal and takes so little time.
- 300g butter
- 400g chicken livers
- Small wineglass of either brandy or any other alcohol of your choice
- Seasoning of salt and pepper
And then you can use whatever additions you like. I like zest of oranges and lemons, or you could add a little red currant jelly, I tried horseradish once… that was different!
Basically so long as you have about similar quantities of melted butter/alcohol and livers then the texture should be fine. Have fun experimenting!