Name: Chicken liver pâté with verjuice jelly
Prep time: PTM
Cook time: PTM
Yield: 6–8 as a snack servings
Cuisine: Main Meals
Ingredients: For the pâté: ,chicken livers 500g,salted butter 120g,spring onions, white and pale green parts only, sliced 6,fresh thyme large sprig 1,garlic clove, peeled and finely chopped 1,verjuice 2T,cream 3T,Sea salt and freshly ground black pepper, to taste ,Nutmeg a pinch ,For the jelly: ,verjuice ½cup,powdered gelatine ½T,Crusty fresh bread or crackers, for serving ,Capers, for serving

Chicken recipes

Spicy chicken livers on toast

20 minutes

Seared chicken-liver pate with a drizzle of pomegranate

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

2 x 125 g tubs chicken-liver pâté
100 g shelled pistachio nuts, chopped
baby cos lettuce leaves, to serve
12 strawberries, thinly sliced
4 T pomegranate concentrate, warmed
extra-long breadsticks, for serving

Method

Place the chicken-liver pâté in the freezer for 15 minutes. Unmould and slice into thick pieces. Sprinkle each side with pistachio nuts.
Heat a nonstick pan until hot then quickly sear each piece. Keep warm in the oven until all the pieces have been seared.
Place on a few baby cos lettuce leaves, scatter over the strawberries and drizzle with the warmed pomegranate concentrate (available from Woolworths or Verlaque). Serve with extra-long breadsticks.

Cooks note: To make the extra-long breadsticks, slice Italian breadsticks into thin lengths, drizzle with olive oil and grill until golden brown.

Variation: The chicken liver and bacon pâté also works well.

Per serving: 947kJ, 7.9g protein, 19.2g fat, 6.8g carbs

TASTE’s take:
Seared pate is the cheat's version of foie gras.

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