Chicken liver pate
This is a family favourite. It is relatively easy to make and absolutely delicious. Chicken livers are surprisingly cheap to buy too.
I freeze livers from my Sutton Hoo chickens and then make the pate once I have enough – you can also buy tubs of frozen ones.
This recipe makes plenty for 8
450g or 2 tubs chicken livers (approx 225g tubs)
250g butter (slightly salted)
1 small onion, roughly chopped
1 clove garlic (optional) chopped
1/3 tsp each of salt, pepper and ground mace or nutmeg
1 tbs Marsala or sherry
30g butter melted for topping pate
- Melt the butter, don’t allow to brown.
- Add the onion and garlic, cook gently for around 10 minutes, do not allow to colour.
- Add seasoning and chicken livers and cook, stirring occasionally until livers just, but thoroughly cooked (around 10 minutes).
- Remove from heat and stir in Marsala.
- Place in food processor, liquidiser or use wand and blend until smooth, taste and adjust seasoning if necessary.
- If you wish it to be very smooth, pass through a fine sieve – I prefer not to.
- Pour into dish to cool.
- Once cool, chill for at least 2 hours and then pour a bit of melted butter on top to seal.
This is delicious served with crusty bread. It is also great placed into a chicken breast as stuffing (wrap breast in pancetta or streaky bacon).
It keeps for 5 days in fridge – it also freezes well.