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Chicken liver crostini

Rachel Allen
Rachel Allen's flavoursome pâté is spread on crostini or toast and makes an appetising starter as part of an antipasto plate

Chicken liver crostini

Method

1. Heat the olive oil in a medium pan and fry the livers over a low to medium heat until cooked through.

2. When the livers are cooked, transfer to a food processor and process until finely chopped.

3. Return the unwashed pan to the heat.

4. Add the alcohol, garlic and chopped herbs. BE VERY CAREFUL -- IF THE PAN IS VERY HOT, IT WILL FLAME, and it is perfect if it does, but you need to stand back, just for 10 seconds or so.

5. Pour the flamed brandy into the food processor, scraping out all the bits from the pan on top of the livers.

6. Process again, and leave to cool before you add the butter -- otherwise the butter will melt and you will need to chill it and process it again.

7. Add the butter to the cooled mixture and process until smooth. Season to taste with salt and pepper.

8. To serve; place a slightly spread-out spoonful on crostini, or toast. The pâté will sit happily on the crostini or toast for at least 20 minutes.

Cook's Notes: If the thought of the flaming of the alcohol is making you feel slightly ill at ease, just boil the alcohol in a high-sided saucepan with the garlic and herbs for 2 minutes. This will still burn off the alcohol but is not so dramatic.

Variations: I love chicken liver, This recipe is quite strong and gutsy in flavour. If you like it more rich and creamy, add another 75g butter.

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Serves: 8-12

Prep: 10 min
Cook: 5 min

Ingredients
1 tbsp Olive oil
150g chicken livers, membrane or fatty bits removed
2 tbsp Marsala, port, or brandy
1 garlic clove, grated
1 tsp chopped Sage, or thyme, or slightly less of rosemary
75g Butter