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recipes
Quick Chicken Liver Pâté
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175 g unsalted butter, softened
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450g chicken livers, trimmed and cleaned
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2 shallots, finely chopped
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1 teaspoon soft thyme leaves
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2 cloves garlic, finely chopped
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2 tablespoons brandy
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2 teaspoons anchovy essence
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Half a teaspoon ground black pepper
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55g clarified butter, melted
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Heat 15g of the butter in a frying pan until foaming. Add half the livers and fry quickly
on all sides for about 4-5 minutes until golden, but still pink in the middle.
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Repeat with a second batch of butter and livers. Place the livers and any juices into
the beaker provided.
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In the same pan, heat another 15g butter, add the shallots, thyme and garlic, and
cook over a moderate heat until the shallots are soft but not coloured.
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Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to
release the thick juices.
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Place everything in the beaker, including the remaining unsalted butter and blend
until smooth (blend in portions if necessary).
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If you want a very smooth pâté, pass the mixture through a fine sieve and put in a
bowl.
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Cover with Clingfilm, cool, and then refrigerate. If not using within 48 hours, cover the
top with clarified butter.
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