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Chicken recipes

Chicken liver pâté with verjuice jelly

15 minutes

Chicken liver pâté with verjuice jelly

By Verjuice

Serves 6–8 as a snack

Difficulty Easy

Cooking Time 15 minutes

Ingredients

For the pâté:

500 g chicken livers
120 g salted butter 
6 spring onions, white and pale green parts only, sliced
1 fresh thyme  large sprig
1 garlic clove, peeled and finely chopped
2 T verjuice 
3 T cream
Sea salt and freshly ground black pepper, to taste
Nutmeg a pinch

For the jelly:

½ cup verjuice
½ T powdered gelatine
Crusty fresh bread or crackers, for serving
Capers, for serving

Method

To make the pâté, trim and rinse the livers, then set aside in a colander. Melt the butter in a large frying pan over a medium heat, add the spring onions and thyme, and cook gently for 3–5 minutes, or until the onions are soft but not browned. Stir in the garlic and cook for a further minute. Increase the heat, add the livers and fry briskly for 3–5 minutes, or until lightly browned on the outside, but still rosy in the middle.

Tip the livers and their juices into a blender. Deglaze the pan with the verjuice, stirring and scraping to dislodge any bits. Bubble for 30 seconds, remove the thyme and pour the pan juices into the blender.

Blend to a fine, smooth paste, then add the cream, and blend again until just combined. Season to taste with salt, pepper and nutmeg, then pour into a pâté dish (or individual pots) and smooth the top. Cover with clingwrap and chill for 2 hours.

To make the jelly, pour the verjuice into a small bowl. Sprinkle over the gelatine and allow to “sponge” for 3 minutes. Set the bowl in a pan of simmering water that comes halfway up the sides and leave until the mixture is clear. Allow to cool for 3 minutes, then pour the jelly over the pâté in an even layer. Sprinkle with thyme leaves and black pepper, then chill until the topping has set.

Serve with bread or crackers and capers.

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Sicilian-style pasta with grilled mackerel

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Portuguese sardines with creamy cannellini beans and toast

Caveman fillet with anchovy butter and tomato bruschetta

Smoked kippers in lemon butter with beetroot and softboiled eggs

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Roast artichokes with Korean Bolognese

Cheesy potatoes in the fire with chipotle pork sausages

Chicken liver pâté with verjuice jelly

Chicken liver pâté with verjuice jelly

Ingredients

Method