Cheap (cheep cheep) Chicken Liver Pâté: !
Prep: 10 mins.
Cooking: 30 mins.
Serves: As many as……..
Rating: 3: Moderate, and worth every effort!
- 250g pack of butter (cheap as y’like) 200 for cooking, 50 for melting later on for sealing the surface.
- 2 medium onions or 8 shallots
- 250g pack of chicken livers (I get mine from the reduced cabinet and freeze them until I want to make this paté)
- 2 or 3 cloves of garlic – or more
- Mick’s terbs . . .. (sorry…..mixed herbs)
- Mustard of some sort – whole grain is good
- Gros sel (sea salt grains) – Optional, you can just use table salt.
- Large glass of white wine – or more
- A big slug of brandy, Calvados or something equally nice – not vodka
- A blender or a stick blender
- A frying pan
- About half a dozen cups, or ramekins if you have them, or a single, larger paté pot
- Gently rinse, drain and pat dry the chicken livers in kitchen roll.
- Fry them in 50g of the 200g you have for cooking, turning them quite often but keeping them on a low heat. They’ll take about 10 mins.
- When the livers are cooked right through, sprinkle lightly with gros sel (large grains of sea salt) then tip the total contents of the pan into the blender.
- Chop the onions/shallots quite small (no ends of fingers please) and gently fry in another 50g of the butter for about 5 to 10 mins on quite a low heat, as we do not want the butter to burn at all – or even to put on a great deal of colour.
- Crack’n’peel the 3 garlic cloves (see Tricks’n’Tips for the easy way), slice them and throw them onto the half-cooked onions for another 5 minutes, then pour the whole contents of the pan into the blender.
- Gently melt the rest of the cooking butter in the frying pan and pour that onto the other bits in the blender. It should be looking quite a splodgy, gooey mess in there by now – but it smells great, eh?
- Put the pan back on the heat, turn up to full heat for a few moments and chuck in the wine so that it ‘shushes’ a lot. It’ll do what the cheffie types call ‘deglazing the pan’. Actually, all you’re doing is getting all of the nice last little bits of flavour off the surface of the pan using a wooden or even better, a silicon spatula.
- Pour that onto the top of everything else in the blender.
- If it’s too much for one blender batch, do two batches and mix them together afterwards.
- Add a teaspoon of Whole Grain mustard or half a teaspoon of Dijon. (If you only have one sort of mustard, use that, whatever it is, but beware of English mustard; it is strong!)
- Add mixed herbs to taste, put the blender top on and blend for a while until it’s quite a smooth texture. Chicken liver pate is normally very smooth indeed.
- Mix in a half glass of brandy to give it a kick. Go on, have a swig as well. Well, why not? It’s your friggin’ brandy……
Oh, what do you mean “It’s not mine”? In that case, give it ‘ere!
- Pour or spoon the thoroughly mixed pâté into teacups or ramekins, or a single bowl – you choose. Just taste that, eh? Yo, brother.
- Hey!, don’t eat too much of it or it’ll all be gone. Remember, this is a rich pate.
- Melt the rest of the butter gently and pour over the top of the pate in the ramekins. This seals out the air and keeps it fresher for longer.
- When it’s quite cool, pop it into the fridge. It will actually mature a bit if left for a few days in the fridge – I like to leave it for a week. Then, when you come to taste it . . . . . Oh yes.
Serve it as a starter with thin toast and a lettuce leaf or two. You’ll really impress people with your new found culinary expertise. Actually, it was quite simple, but don’t let others know that. It’s great for impressing parents and other relatives – and for rather attractive members of the opposite sex.
“Come up and taste my pâté . . . . yes, I made it the other day….. it was quite easy…… I make bread as well….. this is the bedroom where I make my own bed….”