My recipe is based on one by Rachel Khoo, from her Little Paris Kitchen cookbook. She uses shallots, brandy and rabbit livers, while I used onions, sherry, chicken livers together with the duck and goose liver from the freezer, and made a double quantity. You will need a food processor.
Ingredients
250g chicken livers
1 medium onion, chopped
2 cloves garlic, crushed
1 tablespoon sherry
Pinch of salt
1 tablespoon Schmaltz or use olive oil
Method
- Melt the schmaltz in a frying pan over a low heat.
- Gently fry the onion and garlic, until the onion has softened and turned clear.
- Add the chicken livers. Keep the heat low. Fry on one side for 2 minutes, then turn over and fry on the other.
- Once the chicken livers have been turned over, add a pinch of salt and the sherry. Stir. Fry for another 2 minutes. Be careful not to overcook - they will toughen. Test to see if they’re cooked by pushing down on one using the edge of a spoon. It should break up easily and be brown inside.
- Tip the chicken liver mixture into a food processor and process until smooth.
- Decant into ramekin dishes, smooth down to give a flat top, allow to cool, cover with cling film and refrigerate until needed. Serve with good bread.
NOTE: Traditionally pâté is covered with a layer of clarified butter/fat, in order to help preserve it. I never bother but, if you wish to: melt 150g unsalted butter and allow it to cool for a couple of minutes. Skim off the white crusty layer, then gently pour the liquid butter over the pâté. Once cool, refrigerate and ensure the butter is set before serving.
- Pam
1 comment:
I haven't seen those here in my small city in Saskatchewan either. One used to be able to purchase chicken hearts and livers in years gone by.
God bless.
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