Get Your Jelly On – Day 7: Homemade Chicken Liver Pâté
I love pâté! All sorts of pâté, really – as long as there is a good baguette that goes with it. Usually, pâté could be a combination of ground meat and fat blended into a smooth paste. Herbs, spices and alcohol (such as wine, cognac and brandy) are added to give the pâté great flavours. Most of the time served at room temperature or hot.
7th day into the Royal Selangor - Get Your Jelly On– 30-day Challenge, I decided to bring a taste of France to all of you – homemade chicken liver pâté. I made it yesterday and it was my first attempt and the result is really good! The taste is excellent and it’s just like the pâté that I tasted in France. My pâté has got a really nice pyramid shape, by using the Royal Selangor Pewter Jelly Mould.
If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer.
One important stage in pâté making is to soak the chicken livers in milk for about 1 hour. The reason is to make the taste of chicken livers milder. I saw a really easy recipe from here, and I can assure you, the result is great! Give it a try!
Homemade Chicken Liver Pâté
Yield: 4 persons
Adapted from Independent UK
500g chicken livers
200g unsalted butter
1 medium onion, chopped
2 cloves garlic, very finely chopped
A small bunch of thyme, leaves only
2 fresh bay leaves
salt and black pepper, to taste
1. Add 4 tablespoons of butter to a pan and place over a medium heat. Once the butter has melted and just begun to foam, add the onion and cook for about 5 minutes or until soft and transparent.
2. Add the garlic, thyme and bay, and cook for a further 5 minutes. Add the chicken livers and cook for 2-3 minutes, the livers should be brown on the inside and still pink in the middle. Then, add the Cognac, turn up the heat a little and cook until just slightly reduced. Remove from the heat and discard the bay leaves.
3. Allow to cool slightly then place in a food processor. Adding the rest of the butter in small pieces, purée until smooth. Line the jelly mould with clingfilm and spoon in the pâté. Allow to cool completely before covering and placing in the fridge to chill and firm – a minimum of 6 hours.