Lamb recipes
1 hour 15 minutes
Harissa-and-rose lamb rump
Chicken liver pâté
8
Easy
30 minutes
15 minutes
Ingredients
- 2 t olive oil
- 2 shallots, peeled and finely chopped
- 2 garlic cloves, finely chopped
- Sage, a few sprigs, finely chopped
- 400 g chicken livers
- 3 T sherry or brandy
- 1⁄4 t freshly ground nutmeg
- Sea salt and freshly ground pepper, to taste
- 300 g butter, half melted and half cubed
- 50 g clarified butter, melted
- 2 bay leaves
- 3 - 6 sage leaves
- 15 pink peppercorns
- Ciabatta, toasted, for serving
- Gherkins, for serving
Method
- Fry the shallots in the olive oil until soft and translucent. Add the garlic and sage and cook for 1 minute. Transfer to a blender.
- Increase the heat and cook the chicken livers in the same pan for a few minutes on each side until lightly coloured but still a little pink in the middle – if you overcook the livers they will lose their smooth texture and become grainy.
- Pour in the sherry or brandy and cook for 2 minutes, then add the nutmeg and season to taste. Simmer for a few minutes, then place the cooked livers into the blender with the cooked shallots, garlic and sage.
- Add the melted butter and process until smooth. Add the cubed butter and process once more. Transfer the pâté into a serving bowl.
- Pour over the clarified butter and sprinkle over the bay leaves, sage leaves and pink peppercorns.
- Chill to set for 2 hours. Serve with the ciabatta and gherkins.
Cook’s note: If the butter seal isn’t disturbed, the pâté should keep for as long as two weeks in the fridge.