Saturday, 17 November 2012

Chicken Liver Pate with Blackberry Chutney...


Impress your friends : Chicken Liver Pate with Blackberry Chutney /  Brandied chicken liver pate with quick cook blackberry and red onion chutney

Making your own party canap├ęs needn’t be fiddly. The pate can be made in less than 15 minutes the day before then simply spread on toasted ciabatta and topped with a little watercress and a spoonful of this very moreish blackberry chutney.

Serves 8

Preparation time: 25 minutes

Cooking time: 26-32 minutes

Chilling time: 3 hours or overnight

Pate

250g (9oz) pack frozen chicken livers, defrosted

1 tbsp olive oil

1 onion, chopped

25g (1 oz) butter

2 garlic cloves, finely chopped

2 tbsp brandy

150ml (1/4 pint) chicken stock

Little salt

½ tsp roughly crushed black peppercorns

Chutney

2 tbsp olive oil

2 large red onions, halved, thinly sliced

50g (2 oz) light muscovado sugar

3 tbsp cider vinegar

150g (5oz) blackberries

To serve

1 ciabatta bread

Handful watercress

Method

1 To make the pate, add the chicken livers to a sieve, rinse with cold water, drain well then tip out on to a chopping board. Roughly chop, discarding any central white cores.

2 Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. Add the butter, heat until melted then mix in the
garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre.

3 Add the brandy, heat until bubbling, then flame with a lit taper or long match. Stand well back until the flames subside, then stir in the stock, salt and peppercorns. Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then blitz in a food processor or liquidiser until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.

4 To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened. Stir in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.

5 Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through. Take off the heat, spoon into a clip jar, cover and leave to cool.

6 To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pate, a leaf or two of watercress and a generous teaspoonful of the chutney. Arrange on a large plate and serve with drinks.

Tip: Store any leftover chutney in the fridge as it has only small amounts of vinegar and sugar.


About this post- This is a free guest post by Seasonal Berries


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