Chicken Liver Pate with Red Wine & Onion Marmalade
This is an inexpensive, delicious, easy to make but very elegant starter to impress your guests!
Serves 4
Ingredients
Pate
500g Chicken Livers
200ml Milk
Freshly Ground Salt & Pepper
75g Unsalted Butter
2 Large Shallots, peeled & finely diced
A very generous splash of Brandy
3-4 Sprigs of Thyme, leaves removed
To Seal Pate
175g Unsalted Butter
Thyme Leaves
Red Wine & Onion Marmalade
25g Butter
500g Red Onions, halved & sliced
1 ½ tbsp light soft brown sugar
250ml dry red wine
3 tbsp red wine vinegar
Freshly Ground Salt & Pepper
Preparation Method
Chicken Liver Pate
1. Firstly remove any veins from the chicken livers and place in a bowl and cover with milk. Leave the livers to soak overnight or at least for 6-8 hours in the fridge.
2. Bring the livers to room temperature and begin to prepare the pate. Rinse and drain the livers and dry with kitchen paper and season very well. In the meantime heat a pan and melt 3-4 cubes of butter, add the shallots, season and sauté for 5-6 minutes on a medium heat.
3. Add the chicken livers and fry for 3-4 minutes until brown but still pink inside.
4. Add a good splash of Brandy and light, flambé until the flame begins to die and then add the rest of the butter. Remove from the heat and add the thyme leaves.
5. Add the contents of the pan to a food processor and blend until you get a smooth paste. Divide the pate into four small ramekins and smooth the tops with a spatula.
6. To seal the pate melt 175g of butter in a small pan over a very low heat. Carefully remove the golden oily layer (clarified butter) on the surface and discard the milky whey below. Pour or spoon the clarified butter over the pate this will seal the pate and prevent any discolouring or oxidizing. Sprinkle with a few thyme leaves and cover with cling film and chill for at least an hour – the pate will keep well for up to a week.
For the Red Wine & Onion Marmalade
1. Melt the butter in a pan and add the red onions and sugar. Stir regularly over a medium heat until the onions are soft and slightly caramelized, this can take up to 15 minutes.
2. Add the red wine and red wine vinegar and let the liquid reduce until it reduces right down and the pan becomes quite dry. This can take up to 20 minutes or more, when ready season with salt and pepper.
3. If not serving immediately place the marmalade into a sterilized jar and seal whilst hot.
To Serve
Take the pates out of the fridge for at least 15 minutes prior to serving. Serve with warm toast and red wine & onion marmalade… enjoy!
* Cutlery - Sophie Conran Rivelin for Arthur Price