
Rustic pate (4 little ramekins)
455gr/ 1lb chicken livers400gr/ 14oz softened butter
olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 small bunch of thyme, leaves only
1 large wine glass of brandy, cognac, or sherry (whichever does it for you, or as in our case whichever you have or not in the house)
sea salt and freshly ground pepper
sage leaves
Now, before I start with the recipe let me share this with you: 400gr of butter is a scary sight. I know pate is all about creaminess, and spreadability factor, but there is no way I can look at 400gr of butter, shrug, and use it. I cut that quantity as much as I could by just adding a little bit at a time till the texture of the pate became more or less … rustic (grainy, but not too).
Put 150gr of butter in a bowl, and melt slowly till it has separated. Strain off the yellow butter and set aside.
Fry the sage leaves in a little hot oil, and sprinkle over the set chicken liver pate. You’ll notice, I didn’t do this. Why? Part gimmick, part time. Spoon the clarified butter over the sage leaves. (Recipe adapted from Jamie Oliver ‘Jamie’s Kitchen’)
Leave the pate to set in the fridge for an hour before serving. What was the discovery du jour? You can freeze pate. I had no idea, but such a great tip. Although this time around there was no pate left to freeze. But good to know.
So, where do you stand when it comes to chicken livers? Love them or hate them?
1 comment:
Great article. Totally agree that making your own is a no brainer.
I agree with WireMySoul that many people are not into chicken livers, but I see them JUST as carriers for the flavour and texture. The REAL deal is what you put with it. Get creative.... rhubarb vodka, bourbon, elderflower, chilli & lemongrass, stilton, guinness, cranberries, honey...
Just have fun making it - invite ALL your friends, and it will taste SO much better when you're all having a laugh in your own little picnic.
http://www.patchwork-pate.co.uk
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