Chicken Liver Pate

Chicken Liver Pate

I love pate, but I tend to only eat it at Christmas time for some reason.  The last few years I have made my own, and in my opinion (and those who I have served it to!) it beats what you can buy from your supermarket.  It freezes well so can be made in advance, and I tend to make in bulk to serve on numerous occasions over the festive period.

This recipe is a variation of Delia Smith’s recipe for Duck liver pate.  Her Christmas book is my absolute bible for the holiday season.  Not only does it contain some great staple recipes, but also some twists on  the classics.  It also has a Christmas day section which gives you timings for the perfect Christmas lunch.  Planning my Christmas day lunch starts with me sitting down with this book and writing lots of lists.

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In it is her recipe for Duck liver pate.  I have adapted it to suit my own particular taste, and also for the ingredients that are readily available to me.  When I first made my own pate, I didn’t realise how easy it was to do, and it was warmly received. So I have made it every year since, and now a pate starter for the Christmas lunch has become somewhat of a tradition in my house.

It can be prepared in advanced and frozen a few weeks in advance.  I tend to make it in large batches so I have enough for Christmas day, and reserves for unexpected soirees (although these don’t happen quite so much since the kids arrived)

Here is my version of the classic Delia recipe.

Chicken Liver Pate

Ingredients

(This made enough for 10 large ramekins, obviously the quantities can be scaled down according to how much you want to  make)

  • 3 tubs of 225g frozen chicken livers
  • 550g butter
  • 6 tbsp Maidiera wine (medium dry)
  • 5 tsp mustard powder
  • 1/2 fresh grated nutmeg
  • 2 tsp fresh chopped thyme (save a few sprigs for garnish)
  • 5 cloves of garlic
  • Seasoning

Method

  1. Thaw the chicken livers in  the fridge overnight. Rinse and trim.
  2. Fry  the chicken livers in small amount of butter over a medium heat for about 5 minutes, until they turn brown, stirring frequently to avoid burning.
  3. Transfer the cooked livers to a food processor.
  4. In the same pan add 450g of the butter and melt on a low heat. Once melted add to the livers in the food processor.
  5. Add the Maidiera wine, mustard powder, nutmeg, thyme, garlic and some seasoning.  Leave to stand for about 10 minutes, and then blend until you have a smooth paste.
  6. Transfer the mixture to individual ramekins, and clean the edges with a clean damp tea towel or kitchen towel.
  7. Melt the remaining butter in a clean saucepan and pour over enough over each ramekin to seal.
  8. When they are cold and the butter has set cover with clingfilm and either place in the fridge or the freezer until needed.
  9. If freezing, defrost thoroughly in the fridge, and get out them out of the fridge at least an hour before serving to allow them to get to room temperature.
  10. Enjoy! Great served with crusty bread or crackers with my balsamic red onion chutney.

 

NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate.  I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below.

I would love to hear what you think of the recipe, and please let me know if you give it a go!

Merry Christmas!

Kerry x

 

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