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Chicken Pate

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Serves: 6 or more
50g / 2oz / 4 tbsp butter
1 onion, finely chopped
350g / 12oz chicken livers, trimmed of all dark or greenish parts
60ml / 4 tbsp medium sherry
25g / 1oz full-fat soft cheese
15-30ml / 1-2 tbsp lemon juice
2 hard-boiled eggs, chopped
salt and pepper
50-75g / 2-3oz / 1/4 cup clarified butter

Melt the butter in a frying pan. Add the onion and livers and cook until the onion is soft and the livers are lightly browned and no longer pink in the centre.

Add the sherry and boil until reduced by half. Cool slightly.

Turn the mixture into a food processor or blender and add the soft cheese and 1 tablespoon lemon juice. Blend until smooth.

Add the hard-boiled eggs and blend briefly. Season with salt and pepper. Taste and add more lemon juice if liked.

Pack the liver pate into a mould or into individual ramekins. Smooth the surface.

Spoon a layer of clarified butter over the surface of the pate. Chill until firm. Serve at room temperature, with hot toast or savoury biscuits.

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