This is the first time I have made pate: its easy to do and although I have given quantities for the ingredients, it really does depend on personal taste.
Once the basic pate is made you can experiment with flavours and ingredients. For this festive pate I have added walnuts, cranberries, brandy and orange zest.
Other suggestions are mushrooms, chestnuts, anchovies, capers, French cognac, smoked bacon: the list is really endless.
Festive Chicken Liver Pate.
Ingredients :
1/2 Kilo (500g) of chicken livers
1 red onion
1 clove garlic
1 tsp dried thyme
1/2 tsp mixed peppercorns
1/2 slab of butter
1/4 cup of brandy
Cream
Cranberries, walnuts, orange zest.
Method :
- Trim any connective tissue and fat off the livers.
- Melt half the butter in a pan. Add the chopped onion and fry for one minute.
- Add the chicken livers and cook until slightly pink (not brown - overcooked)
- Add dried thyme, garlic, peppercorns and cook for one more minute.
- Deglaze the pan with brandy (flambé)
- Cool the contents of the pan and transfer to a blender.
- Add the remaining butter and other ingredients of choice. Puree, adding the cream to a thick pouring consistency.
- Place mixture into ramekins or recycle containers with lids. Top with walnuts, cranberries and orange zest. (The mixture with thicken more when refrigerated.)
The pate will keep refrigerated for up to 1 week covered or freeze.
Toast any stale bread and serve for supper or light lunch.
Pate is a great starter for entertaining guests as it can be made in advance. Serve with a homemade herb bread or crackers..
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