Chicken Liver pâté with Garlic Mushrooms

Serves: 8

Edit

Update

Cancel

Total Time: 30

Cook Time: 30

• FOR THE PATE
• 450 gram(s) chicken livers
• 75 gram(s) butter
• 125 gram(s) streaky bacon, roughly chopped
• 125 gram(s) shallots, roughly chopped
• 225 gram(s) button mushrooms, roughly chopped
• 45 ml each balsamic vinegar and brandy
• 2  garlic cloves, crushed
• 10 ml chopped fresh thyme
• 100 ml double cream
• Salt and ground black pepper
• FOR THE GARLIC MUSHROOMS
• 50 gram(s) butter
• 350 gram(s) button mushrooms, roughly chopped
• 3  garlic cloves, crushed
• Salt and ground black pepper
• Toasted walnut bread to serve

Method

1. Rinse the livers in cold water; remove membranes. Melt the butter in a large, heavy-based frying pan. Add the bacon, shallots and mushrooms; cook, stirring, for 10min. Stir in the chicken livers; cook for 5min or until they change colour. Pour in the vinegar and brandy, bring to the boil and bubble for 2-3min.
2. Strain the chicken liver mixture through a colander, reserving the juices. Return the juices to the pan, then add the garlic, thyme and cream. Bring to the boil and bubble for 10min or until the sauce is reduced and syrupy. Season well.
3. Place the chicken livers and sauce in a food processor, then pulse until the mixture forms a rough purée. Turn into a bowl, cover and chill until firm (see Cook's Tip).
4. For the garlic mushrooms, melt the butter in a frying pan, add the mushrooms and cook on a high heat, stirring, for 5min. Add the garlic, cook for 1min and season well.
5. To serve, place a spoonful of pâté on each slice of toasted walnut bread and spoon the hot garlic mushrooms over.
6. TO FREEZE Complete to the end of step 3, cover and freeze.
7. TO SERVE Thaw overnight at cool room temperature and complete the recipe.
8. COOK'S TIP Alternatively, spoon the pâté into ramekins. Melt unsalted butter in a pan and spoon off the clear melted butter, discarding sediment left behind. Pour a thin layer of this clarified butter over the pâté, cover with foil and chill for up to four days.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!