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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
  • 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


  • 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


  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. 
  2.  Roughly chop, discarding any central white cores.
  3. Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. 
  4.  Add the butter, heat until melted then mix in the garlic and chicken livers. 
  5. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre.
  6. Add the brandy, heat until bubbling, then flame with a lit taper or long match. 
  7.  Stand well back until the flames subside, then stir in the stock, salt and peppercorns. 
  8.  Cook over medium heat for 3-4 minutes until some of the stock has evaporated. 
  9.  Allow to cool then blitz in a food processor or liquidiser until smooth. 
  10.  Spoon into a dish, cover and transfer to the fridge when cool enough. 
  11. Chill for 3 hours or overnight.
  12. To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened. 
  13.  Stir in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.
  14. Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through. 
  15.  Take off the heat, spoon into a clip jar, cover and leave to cool.

 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.

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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