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Friday, 30 November 2012

Chicken Liver Pate With Tomato Salad ...

Serves 4-6

202 calories / 15.6g fat per portion

  • 250g (9oz) chicken livers
  • 110g (4oz) Kerrygold butter, now softer
  • 50g (2oz) peeled and finely chopped shallots
  • 1 clove garlic, peeled and finely chopped
  • 2 tsp chopped thyme leaves
  • 75ml (3fl oz) port
  • Salt and ground black pepper
  • Tomato salad, to serve
  • Melba toast, to serve
  • First trim off any greenish or white sinewy bits from the chicken livers.
  • Melt 15g (½ oz) butter in a large frying pan on a low–medium heat and, when it starts to foam, add the chicken livers. 
  • Cook for 2–4 minutes on each side; cooking time will depend on the thickness of the livers, but they should still be slightly pink inside. 
  • Remove the livers to the bowl of a food processor and set aside.
  • Melt further 15g (½ oz) butter in the same frying pan over a medium heat, add the shallots and garlic and cook for 6–8 minutes until slightly golden. 
  • Tip in the thyme, port and brandy and continue to cook until the liquid has reduced to approximately 2 tablespoons. 
  • (Be very careful when adding the alcohol, as it may flame, so stand well back and make sure you pre-measure it – don’t hold the bottle of brandy or port directly over the hob.)
  • Place the shallot mixture in the food processor with the chicken livers, making sure to scrape the pan to get all the juices in. 
  • Whiz everything together until smooth then allow to cool completely. 
  • Cut half of the remaining butter into cubes and add to the chicken livers, whiz together again and season to taste.
  • Spoon into a serving bowl and smooth the top. 
  • Meanwhile, melt the remaining butter and pour a thin layer over the surface. 
  • Cover with cling film, and chill in the fridge until set. 
  • Allow to come up to room temperature before serving with tomato salad and melba toast.
  • Make in individual pots or ramekins if you prefer. 
  • Keep chilled and eat within 2 days.
Recipe and photo credit by-
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold


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