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PREP 45 minutes
TOTAL 1 hour 15 minutes
Serves
US | METRIC

INGREDIENTS

Pate
  • 600 g Chicken Livers
  • 550 g Butter
  • 1 Crushed Garlic Clove (for Pate)
  • 75 ml Brandy
  • 2 Garlic Cloves (for pate butter)
  • small bunch of fresh thyme
  • salt and pepper to taste
Onion Chutney
  • 4 Red Onions
  • 1½ tbsps Butter
  • 50 ml Balsamic Vinegar
  • 200 g Brown Sugar
  • ½ tsp Paprika
  • 1 tbsp Mustard Seeds
Chicken Liver Pate and Onion Chutney

Chicken Liver Pate and Onion Chutney

For the Pate...

  • On a medium high heat melt a table spoon of butter in a frying pan until foaming with a couple of sprigs of fresh thyme and the crushed garlic
  • When the thyme becomes fragrant add the chicken livers, then the brandy and pan fry for 2 minutes a side
  • Once cooked, remove the thyme sprig stems and put the contents of the pan in a food processor, add half of the remaining butter, season then blitz in a food processor
  • Once the pate is smooth and well blended, pour in to the Kilner jars and gently tap the jar to ensure its even on the top.
  • Finely Slice the garlic cloves and pick some thyme leaves off the stems
  • On a medium low heat, melt the remaining half of the butter in a pan with the garlic and thyme leaves. Once the butter is completely melted. Remove from the heat and spoon off any excess foam from the butter.
  • Then top the pate with the melted butter and refrigerate to set for 1-2 hours

For the Chutney...

  • On a medium high heat melt the butter until lightly foaming
  • Finely slice the red onion then add with the balsamic to the butter stirring until all covered. Turn heat down to a medium heat and cook until starting to soften
  • Add the brown sugar and paprika then stir well making sure to fully mix through, turn the heat down to a medium low heat and cook (stirring often) until the onions become sticky and a deep brown colour
  • Once its reached the right consistency, add the mustard seeds, salt and set aside to cool.


Chicken Liver Pate and Onion Chutney

Chicken Liver Pate and Onion Chutney

PREP 45 minutes
TOTAL 1 hour 15 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

Pate
  • 600 g Chicken Livers
  • 550 g Butter
  • 1 Crushed Garlic Clove (for Pate)
  • 75 ml Brandy
  • 2 Garlic Cloves (for pate butter)
  • small bunch of fresh thyme
  • salt and pepper to taste
Onion Chutney
  • 4 Red Onions
  • 1½ tbsps Butter
  • 50 ml Balsamic Vinegar
  • 200 g Brown Sugar
  • ½ tsp Paprika
  • 1 tbsp Mustard Seeds

For the Pate...

  • On a medium high heat melt a table spoon of butter in a frying pan until foaming with a couple of sprigs of fresh thyme and the crushed garlic
  • When the thyme becomes fragrant add the chicken livers, then the brandy and pan fry for 2 minutes a side
  • Once cooked, remove the thyme sprig stems and put the contents of the pan in a food processor, add half of the remaining butter, season then blitz in a food processor
  • Once the pate is smooth and well blended, pour in to the Kilner jars and gently tap the jar to ensure its even on the top.
  • Finely Slice the garlic cloves and pick some thyme leaves off the stems
  • On a medium low heat, melt the remaining half of the butter in a pan with the garlic and thyme leaves. Once the butter is completely melted. Remove from the heat and spoon off any excess foam from the butter.
  • Then top the pate with the melted butter and refrigerate to set for 1-2 hours

For the Chutney...

  • On a medium high heat melt the butter until lightly foaming
  • Finely slice the red onion then add with the balsamic to the butter stirring until all covered. Turn heat down to a medium heat and cook until starting to soften
  • Add the brown sugar and paprika then stir well making sure to fully mix through, turn the heat down to a medium low heat and cook (stirring often) until the onions become sticky and a deep brown colour
  • Once its reached the right consistency, add the mustard seeds, salt and set aside to cool.


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