I like pâté but I am also conscious about the ingredients and the preservatives it contains so I’ve always wanted to find a recipe about a homemade one. Well, my wish came true. I have come across one, today, in this book I have mentioned earlier, in Something warm for the cold days of autumn post and I am happy. I have made it several time, to my wonder and I loved it. You can make your own pâté at home and it doesn’t take long, it is tastier and healthier, so it is a win-win situation. And delicious.
Chicken liver pâté
- 140 g (5 oz) butter
- 1 onion, finely chopped (I know it is good but I will skip the onion sometimes)
- 1 garlic clove, finely chopped (yes, and garlic too ;))
- 250 (9 oz) chicken livers
- 1/2 tsp Dijon mustard (or normal one if you don’t have Dijon)
- 2 tbsp brandy (optional)
- Melt half the butter in a large frying pan over a medium heat and cook the onion for 3-4 minutes until soft and transparent. Add the garlic and continue to cook for a further 2 minutes.
- Check the livers and remove any discoloured parts using a pair of scissors or a knife. Add the livers to the frying pan and cook over quite a high heat for 5-6 minutes until they are brown in colour.
- Season well with salt and pepper and add the mustard and brandy, if using.
- Process the pâté in a blender or food processor until smooth. Add the remaining butter cut into small pieces and process again until creamy.
- Press the pâté into a serving dish, smooth the surface and cover. If it is to be kept for more than 2 days, you could cover the surface with a little clarified butter. Serve with toast anytime you feel like.