Saturday, 30 January 2016

Chicken Liver Pate

I love meat and have grown, through my love of food, a greater respect for animal products that I eat. I never really took the time to think of the process it takes to slaughter an animal, I knew it happened, but when you are buying chicken breasts, or the supreme cuts of meat from the supermarket, you can become desensitised with the process. I have adopted a "nose to tail" philosophy, in part inspired by April Bloomingfield's philosophy, in that no part of an animal should be wasted. Although this recipe is not her beloved pork, I've used an overlooked piece of chicken, the livers. Cheap, delicate and full of flavour, I used this part of the chicken to make the classic, chicken liver pate, with seasonal pears and a leafy salad. This dish would make a lovely lunch, or light evening meal. My pate lasted for 7 days in my fridge, so you can nibble your way trough this throughout the week. 


200g butter, (reserve half, 100g)
1 onion, skin removed and sliced.
1 apple, stem removed and diced.
1 tsp fresh age
400g chicken liver
2 tbsp creme fraiche
4 tbsp dark rum

Melt half the butter in a frying pan, and the onion and cook for 6-8 minutes, stirring, until soft. Remove with a slotted spoon and add the chicken livers and apple, cook for around 5 minutes. The livers should  be brown on the outside and pink on the inside. Add the creme fraiche, sage and rum and cook for a further minute. Salt and Pepper to taste. Transfer 1/2 the chicken livers, apple and the 1/2 remaining butter to a food processor and pulse to a paste, add the remaining butter and pulse further - try not make this become too liquidy. Transfer to a sterilised jar and 3 tbsp of the butter in pan. Leave to cool and chill in the fridge.

1 comment

  1. Looks divine. I love chicken livers. Grew up on them. So delicious!


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