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.
This is my go to for all party situations….. All my friends ask me to make it for them when they are having social activities Can’t nail the fruit glaze though. It never sets. Bloomin yummy thanks Chelsea.
Can you freeze this recipe please?
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 ?
I started making the pate recipe out of your book, then looked at this one on here and noticed the ingredients are the same but triple the cream in this one, plus the ingredient ratio swaps for the fruit topping ie: 2T wine to 100g paste in the book. Which is better?
Love your recipies!!! Do you think I can make this with lamb liver???The butcher only had lamb ones today
Hi Chelsea, just wondering at what point you’re supposed to add the garlic? Into the pan with the livers or raw into the food processor? Cheers.
Does the garlic just go into the food processor raw?
hi
I can’t eat chicken do I omit it or how would I make a pork one.
Thanks
i love the way you explain why you do things. Eg the green on livers makes it bitter. Really really great the way you do that.
OMG Chelsea. So easy, so delicious. Used quince paste as trying to use up stuff in the pantry. Guests have polished it off. Thanks!! Will be making again, often, for sure.
How long will this last before going off?
About 3 days in the fridge.
Does this pate freeze well? Thank you for sharing your recipes, and the giveaways are AMAZING ! Thank you.
This looks delicious, how long will it keep in the fridge for?
Can’t wait to give this a try over the weekend! I am a HUGE pate fan!