CHICKEN LIVER PATE WITH DRIED FRUIT

Yields6 Servings
 180 g unsalted butter
 1 small onion finely chopped
 1 garlic clove finely chopped
 ¾ tsp salt
 ¼ tsp black pepper
 Pinch of grated nutmeg
 500 g chicken livers
 2 tbsp brandy
 2 tbsp double cream
 55 g pistachio nuts, chopped
For the topping
 175 g redcurrant jelly
 2 tbsp lemon juice
 1 ½ tbsp water
 150 g mixed dried cranberries and sultanas
1

Heat half the butter in a large frying pan and cook the onion and garlic, stirring, for about 5 minutes until softened

2

Add the salt, pepper, nutmeg and livers and cook, stirring for about 8 minutes, until the livers are cooked on the outside but still pink inside; remove from the heat and stir in the brandy; put into a food processor, add the cream and blend until smooth; tip into a bowl and stir in the pistachios; spoon into a 750ml loaf tin and smooth over the top with a spoon

3

Melt the remaining butter in a small pan, then remove from the heat and stand for 3 minutes; skim off the froth from the butter

4

Spoon the melted butter over the top of the pate to cover the surface, leaving the white milky solids in the base of the pan; chill in the refrigerator for 30-40 minutes until set

5

For the topping heat the redcurrant jelly in a small pan with the lemon juice and water until melted, then simmer for 3 minutes; remove from the heat and stir in the fruit

6

Spoon on top of the pate, cover with clingfilm and chill in the refrigerator for about 3 hours until set

7

You can also spoon the fruit mixture on top when you take out the pate from the loaf tin.

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