Here's my friend's recipe, with a few tweaks, of course.
Chicken Liver Pate
500 grams fresh, organic chicken livers, roughly chopped
175 grams butter
2 onions, diced
2-3 garlic cloves, crushed
1 Tbsp fresh parsley
2 bay leaves
1 Tbsp fresh thyme
Squeeze of lemon
1 Tbsp port
Dash of cream
Salt and pepper to taste
Melt 125 grams of the butter in a medium-sized pan. Fry the onions and garlic until soft. Add the livers and fry for around 3 minutes. Add the herbs, salt and pepper and lemon and cook for a further 2 minutes. Remove the bay leaves and allow to cool slightly. Place the liver and herbs mix into a blender and process, slowly adding in the remaining 50 grams of melted butter, the port and a dash of cream. Taste and adjust seasonings if necessary. Scrap mixture into a jar or ceramic dish and chill in the fridge (although I can never resist a slather of the warm mixture on fresh sourdough). Keeps for around one week in the fridge.
I shared this post on Real Food Wednesdays.
|Melt an exceptional amount of butter.|
|Fry onions and garlic until soft.|
|Add livers and fry.|
|Add herbs and other seasonings and keep cooking.|
|Blend with port and cream.|
|Store in a glass jar in the fridge. Yum!|