Chicken liver pâté

Method

1. Preheat the oven to 160oC/gas 3.

2. Make a bain-marie by placing a deep tray of water in the oven, allow the water to heat up to the oven's temperature (about 10-15 minutes).

3. Take a frying pan, put it on the hob and over a medium-high heat melt the goose fat then cook the shallots, thyme and garlic. Leave the mixture to cool slightly then pour it into a food processor.

4. Clean off the sinew from the chicken livers and place them in the food processor, adding a splash of Calvados. Season well, add the nutmeg and finally the allspice.

5. Blend the ingredients together until well mixed. Add the egg yolks and blend again.

6. Pour the mixture into a tureen mould (you will probably need two), and cover with tin foil.

7. Once the bain-marie has come up to temperature, place the tureen moulds into the water and bake in the oven for 25-35 minutes at a temperature of 160oC/gas 3.

8. Remove from oven and allow to cool before serving.

Comments                        add a comment

Be the first to add a comment...

Ingredients

450g chicken livers
55g goose fat
2 Shallots, finely chopped
1 tsp thyme leaves
2 garlic clove, finely chopped
2 tbsp Calvados
salt and fresh ground black pepper
1/4 tsp grated nutmeg
1/4 tsp ground allspice
10 egg yolks

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!