Pâté to me is really posh, I guess that comes from fois gras and force fed geese. There is nothing posh about chicken livers, they are cheap to buy and not very pleasant to handle, but with a bit of cooking and a little love can be transformed.
Here’s how you make chicken liver pâté (or parfait? What’s the difference?).
You need a food processor or a hand blender to make this.
– 400g chicken livers, white an sinewy bits removed
– 150g butter for cooking and blending
– 50g butter for pouring on top
– a clove of crushed garlic
– chopped shallot
– fresh thyme
– a pinch of Chinese five spice
– 2 tbsp double cream
Fry the liver, garlic and shallot in a knob of butter.
Season with salt + pepper, add the five spice and a sprig of thyme and keep cooking until the liver is browned and firm, still a little pink but not under-cooked.
Transfer to a food processor or blender container. Add the rest of the butter and the cream and blend until smooth.
Put into ramekins, place a little thyme on each. Melt the 50g of butter and pour on top of each pate ramekin.
Put into the fridge for butter to set and when ready serve with toast and onion relish. (my home made relish was a little runny and unsuccessful – another recipe for another day, in the meantime tips are very welcome).