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Chicken liver pâté with fruit glaze

October 29, 2014
by Chelsea Winter
chicken liver parfait, chicken liver pate recipe, chicken pate, easy pate recipe, pate recipe
5 Comments

Chicken liver pâté with fruit glaze

It’s so easy to make your own paté – and so very delicious! The ultimate addition to any cheeseboard or platter (perfect on Huntley & Palmers Baked Flatbreads range) – it’s creamy and rich, with the tartness of the fruit glaze cutting through beatifully. Best of all, you know exactly what’s gone into it. Makes one medium bowl.

Ingredients

350g free-range chicken livers
2 tbsp butter or olive oil
2 tsp chopped fresh thyme leaves
50g butter, cubed
1 large shallot, roughly chopped
1 clove NZ garlic, roughly chopped
¼ cup brandy (optional)
3/4 cup cream
2 tbsp fruit paste (pear, fig, plum)
¼ cup red or white wine

Method

Trim the chicken livers to remove all the fat and connective tissue, looking out for any greenish patches – cut these off as they will make the pate bitter.

Heat the butter in a pan over medium heat. Add the shallots, garlic and thyme, and cook until very soft, 10 minutes or so. Add the chicken livers and cook for about 5 minutes each side, or until just cooked through.

Add the brandy, increase the heat and boil to cook off the alcohol for half a minute. I flambé the pan – sometimes this just happens by accident so be prepared!

Transfer everything to a food processor and blitz until very smooth, scraping the sides a few times with a spatula. Add the butter, one cube at a time, waiting until each cube in incorporated before adding the next.

Add the cream in a very slow drizzle and process until the mixture is satiny smooth. If it starts to split, add a little more cream. Taste, and season with lots of cracked pepper and salt – you want it to be just slightly over-salted, as the salt flavour will reduce as it cools.

Spoon the mixture into greased ramekins (or one larger greased bowl). Bang firmly on the bench or a hard surface to level it out and remove bubbles. Let set for half an hour in the fridge.

Heat the fruit paste and wine over a medium heat until the bubbling and the paste is dissolved. Carefully pour it over the pate to cover it completely. Refrigerate for 1 hour to set.

About the Author
These days, when I’m not writing cookbooks and dashing around the country doing foodie things, I spend most of my time gangling around in my little kitchen, creating new and exciting recipes to inspire home cooks, like you.
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5 Comments
  1. Chantal Morkel November 26, 2014 at 7:20 pm Reply
    Can't wait to give this a try over the weekend! I am a HUGE pate fan!
  2. Linda Seaton December 15, 2014 at 7:21 pm Reply
    Does this pate freeze well? Thank you for sharing your recipes, and the giveaways are AMAZING ! Thank you.
  3. Kristen December 16, 2014 at 9:47 pm Reply
    How long will this last before going off?
    • Chelsea Winter December 17, 2014 at 3:49 am Reply
      About 3 days in the fridge.
  4. Lisa East April 15, 2018 at 5:05 am Reply
    I made this and oh my god!! Yum, yum! Gave it a butter glaze as I didn’t have fruit stuff. Took a bowl to work for shared morning tea and everyone loved it, Thanks Chelsea ?

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