Chicken Liver Pate
I don’t have a story to tell, just that this is a “save money” dish, costs far less to make than to buy and takes hardly any time at all. And, if I say so myself, it is wonderful. This is another “Billy the Chef” (my cousin) recipe, and very lovely it is too. The quantities below would serve 4 for a starter.
- 500g / 18 ounces of Chicken Livers, chopped
- 2 slices of Smoked Bacon, rinds removed and chopped into small pieces
- 4 shallots, minced
- 2 Tbsp Brandy (any old cheap rubbish will do, for Gawd’s sake don’t break out the good stuff for this)
- Pinch of Herbs (I used Herbes de Provence, but Thyme works very well too)
- Squeeze or Tablespoon of Tomato Puree (this adds depth of colour and helps keep its colour in the fridge, pate has a nasty habit of going grey…)
- 125g Unsalted Butter
- Salt and freshly ground Black Pepper to Taste
Dry fry the chopped bacon, ie with no oil in a large frying pan. Add in the shallots and butter and fry gently until the shallots are very soft (only 5-8 mins). Add in the chicken livers, tomato puree, herbs, seasoning–be careful not to oversalt due to the saltiness of the bacon–along with the brandy and cook at a medium heat for about 15-20 minutes giving the odd stir. There is real satisfaction to be had in breaking down the livers with the back of a wooden spoon, not sure why this might be…? Leave, covered, to cool, check the seasoning before blending in a processor to a smooth but grainy texture. Place in a dish and chill in the fridge for a couple of hours or so before serving. It will keep, covered, for a few days. Don’t bother faffing around with clarified butter seals, that only extends its natural fridge life for a few days and only if you do not break in there and eat it first!