Chicken liver pâté

I made this pâté at the weekend.

It is dead simple. All you do is sauté some cleaned and trimmed chicken livers in butter with some crushed garlic. You want the livers to be cooked but still retain some pinkness inside and you need to make sure that the garlic doesn’t burn. While the livers are cooking, you season them with salt and pepper and add some Madeira or Marsala to the pan and let it all cook for a bit.

Then, you put the entire lot into a blender with a chunk more butter and blend it until smooth.

Finally you put the blitzed pâté into a container, cover it with clingfilm and chill it in the fridge for a day or two.

You can vary the ingredients by adding some grated nutmeg, some chopped herbs or you can sauté a chopped shallot with the livers.

You can also make it with duck livers which give a richer flavoured pâté.

This is great for a starter or as a light supper with thin lightly toasted bread and some cornichons and a glass of wine (Beaujolais is good) or as the pâté layer in a Boeuf en Croute or Beef Wellington.

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