Tuesday 29 December 2009

Chicken liver pate

Rich, mouth-watering pate which only gets better with time

This was also made for our starter on Christmas day. We had quite an assortment of different breads and chutneys and this pate fitting in perfectly. I was inspired to make this by the rather brilliant Lola-Lu's Kitchen, which is run by my friends Lucy and Rayne, both of whom are a dab hand in the kitchen (to put it mildly). I'd never made a pate before and had always assumed it must be difficult, as it tastes so damn good. However it was really easy and fairly quick, the only unpleasant part is preparing the raw livers at the start. I drafted in some help for that bit!

- 6.5 oz butter
- 1 onion or a couple of shallots, chopped
- 2 cloves garlic, crushed
- 1 lb chicken livers
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 2 tbsp brandy

- Heat half of the butter in a frying pan over a medium heat, and cook the onion genty until soft; it takes about 8 minutes. Add the garlic for 1 minutes and then transfer the whole lot to a food processor.
- Now, to the livers. You need to check the livers for any sinewy bits or gristley bits and remove them with a knife. This isn't a nice job but it's worth it in the end so keep that in mind.
- Add the livers to the frying pan with the orange zest and cook for a couple of minutes until browned.
- Add the brandy and orange juice for 1 minute, then put all of this into the food processor with the onions and garlic. Add the rest of the butter and process really well until it is as smooth as possible.
- Scrape into a nice serving dish and place it in the fridge after it has cooled. It will be quite runny when just cooked, but it will set quite quickly in the fridge.
- This is good to eat for about 3 days, and in fact it tastes better as the days go on. Ridiculously delicious stuff, this.

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