I have always been a little unsure about eating liver. I find it very strong and sometimes a bit grainy on the palate. This recipe has been a bit of a revelation for me, because for the first time I like liver! The secret is to really blitz it in the food processor so that it is very smooth and creamy. You’ll enjoy this one…I promise! If you’re feeling fancy you could substitute half of the chicken livers for duck livers and really impress everyone.
chicken liver and thyme pate
2 onions, sliced
2 garlic cloves, crushed
500g chicken livers, rinsed
a bay leaf
1 teaspoon chopped thyme
1/3 cup medium cream sherry
1/3 cup cream
1 tablespoon chopped parsley
75g butter, soft
salt and pepper
another bay leaf and some melted butter for the top
a food processor
- Melt 120g butter in a deep frying pan and add the onions. Fry gently on a medium heat until the onions are golden and very soft. Add the garlic, thyme and a bay leaf.
- Turn up the heat and add the chicken livers. Fry them until they are soft but still a little pink.
- Add the sherry and cook for a minute until the alcohol has cooked off. Add the cream and cook together for another minute.
- Pour the contents of the pan into the food processor and blitz until the mixture is smooth. Add the soft butter and the parsley and blitz until it is all combine.
- Season generously with salt and pepper and pour into a pate dish. Refrigerate until the pate is cold all the way through. Place the bay leaf on the top of the pate and pour a thin layer of melted butter over it.
- Serve with melba toast.