Chicken liver pâté
Made with bacon for extra flavour, this smooth chicken liver pâté is rich and deliciously meaty. Make ahead: The pâté will keep in the fridge for up to a week. Recipe and image from Gloagburn: Recipes from a Scottish Farm by Alison Niven (£25, Kitchen Press, kitchenpress.co.uk)
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 6
Ingredients
- 300g Chicken livers
- 1 Small onion (finely chopped)
- 200g Butter (cubed)
- A slug of brandy
- 2-3 Sprigs fresh thyme
- 2 Garlic cloves (crushed)
- 2 Bacon rashers (streaky or back), roughly chopped
- 80g Salted butter, melted or 80g redcurrant jelly, melted with 1 tsp water (for the topping)
Method
Step 1
Preheat the oven to 150ºC/130ºC fan/gas mark 2.
Step 2
Wash the livers and dry them on kitchen paper. Put them in a roasting tin with the chopped onion, butter, brandy, thyme, garlic and bacon and cover tightly with foil. Cook in the oven for 40 minutes.
Step 3
Remove the foil and scrape the contents of the roasting tray into a food processor. Blitz until very smooth, then pass the mixture through a sieve into a bowl. Spoon into individual ramekins to about 1cm from the top and put them into the fridge to set for an hour.
Step 4
Pour either melted butter or redcurrant jelly over the top of the pâté and put the ramekins back in the fridge for at least another hour before serving. Serve with oatcakes or toast.
