Condiments, Meat, Side dishes

Home-Made Liver Paté

December 14, 2012

Even if you’re not a fan of liver or liver paté, I promise that this recipe is actually simple to make and really good. I have to admit, I was a skeptic at first. Looking at raw liver isn’t the most appetizing sight there is but paté happens to be something that looks good in every gift basket and people are really impressed when you tell them that it’s home-made.

Home-Made Liver Paté healthinspirations.net

Even though I quite like liver paté I’ve never made it myself. We tend to eat the store-bought kind which is more often than not made with goose liver. Covered with a red current glaze it gives the paté an exquisite, fruity note. This paté is different, yet equally as extravagant in taste. Not only is it chicken liver but it’s also less fruity. I made it using brandy and added lots of fresh thyme from the garden.

Home-Made Liver Paté healthinspirations.net

The whole thing came together in less than 15 minutes so for the result you get it’s hardly any work at all. Store it in the fridge and serve at a holiday or New Year’s brunch. Believe me, people will be impressed.

 

Chicken Liver Paté

adapted from Donal Skehan’s Chicken Liver Paté recipe

makes about 2 small jars

Ingredients:

  • 400g chicken liver
  • 100g  butter
  • 3 garlic cloves, crushed
  • 2 tbsp. fresh thyme leaves
  • 60cl brandy
  • salt & pepper

Instructions:

  1. In a skillet heat up 2-3 tbsp. butter. Once hot, add the chicken liver and sauté until completely cooked.
  2. Transfer the liver to a food processor.
  3. Add the crushed garlic and thyme to the skillet and cover with the brandy. Let it simmer for about 1 minute until reduced. Then add the garlic to the food processor and process until smooth. Add the rest of the butter and continue processing until smooth.
  4. Transfer the paté to a jar and store in the fridge.

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1 Comment

  • Reply Kathryn December 14, 2012 at 9:29 am

    Liver pate is one of those things that I quite like to eat but have to not think about what I’m eating when I do! I quite like the idea of making it myself though and I think that would definitely help me get over the squick factor!

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