×

Order Now
Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

christmas

Chicken Liver Pate Jars

A real treat, especially at Christmas.

30 2
Chicken Liver Pate Jars | DonalSkehan.com, A real treat, especially at Christmas.

christmas

Chicken Liver Pate Jars

A real treat, especially at Christmas.

Sunday, December 11, 2011
5

300g of fresh chicken livers

3 tbsp of brandy

250g of butter, cut into cubes

2 tbsp of soft thyme leaves

2 garlic cloves, crushed

1 tsp of freshly ground black pepper

Sea salt to taste

2 bay leaves to garnish

75ml of clarified butter

Non stick frying pan

Food processor

 

30 mins
Serves 2

The first time I made chicken liver pate, I was surprised at just how easy it is to make. For some reason I had it in my head that it would be a complicated process, it’s not. It boils down to a few simple steps, fry the livers, blitz them with butter and place the resulting paté in little jars!

 

Rinse the livers under cold water and dry with some kitchen paper.
Melt a generous knob of butter over a medium high heat in a non stick frying pan and fry the livers until cooked through.
Pop the cooked liver into a food processor and set aside.
Place the pan back over a medium high heat and then deglaze the pan with the brandy.  Add in the garlic and thyme leaves and allow to simmer for a minute or so.
Pour the brandy, thyme and garlic into the food processor and blitz until smooth. Allow to cool.
Add the butter to the food processor and blitz until smooth. Season with sea salt and ground black pepper.
Transfer the pate into 2 jars, place the bay leaves on top and then pour over the clarified butter.
Allow to cool and set and then cover and place in the fridge.
30 mins
Serves 2

Ingredients

300g of fresh chicken livers

3 tbsp of brandy

250g of butter, cut into cubes

2 tbsp of soft thyme leaves

2 garlic cloves, crushed

1 tsp of freshly ground black pepper

Sea salt to taste

2 bay leaves to garnish

75ml of clarified butter

You'll Need

Non stick frying pan

Food processor

 

You might be interested in...

Niçoise Tuna with Tender Boiled Eggs
recipes

Niçoise Tuna with Tender Boiled Eggs

Niçoise Tuna with Tender Boiled Eggs
Rosemary Lamb Steaks with Quick Bean Stew
recipes

Rosemary Lamb Steaks with Quick Bean Stew

Rosemary Lamb Steaks with Quick Bean Stew
Tomato, Spinach, Chickpea Angel Hair Soup
recipes

Tomato, Spinach, Chickpea Angel Hair Soup

Tomato, Spinach, Chickpea Angel Hair Soup
‘Nduja Clams & Tomato Sourdough
recipes

‘Nduja Clams & Tomato Sourdough

‘Nduja Clams & Tomato Sourdough
Pan Fried Fish with Cauliflower Mash & Garden Peas
  • Min

    I love pate’ but my recipe is a bit different.  I’ll have to try yours, and putting it in jars is a fabulous idea.  I use ramekins, not quite appropriate for giving away! 

  • Min

    I love pate’ but my recipe is a bit different.  I’ll have to try yours, and putting it in jars is a fabulous idea.  I use ramekins, not quite appropriate for giving away! 

  • min

    I love pate’, your method is a bit different than mine.  I’ll have to give yours a try.  I usually use ramekins, but jars is a great idea for giving away (if you don’t eat it all first!)

  • Deirdre

    Do you have to use clarified butter? Not sure where I’d get it here in Cavan/Monaghan!

    • Paul

      Make it yourself. Gently heat the butter in a saucepan then spoon off the solids and salts. Voila!