How
many it serves: 4-5
Preparation time:25 Mins
Category : Offal
Type: Offal
Ingredients
- 175g/6oz unsalted butter, softened
- 450g/1lb chicken livers, trimmed and cleaned
- 2 shallots, finely chopped
- 1 tsp soft thyme leaves
- 2 cloves garlic, finely chopped
- 2 tbsp brandy
- 2 tsp anchovy essence
- ½ tsp freshly ground black pepper
- 55g/2oz clarified butter, melted
Recipe Steps
- 1. Heat 15g/ ½ oz of the butter in a frying pan until foaming.
- Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
- Repeat with a second batch of butter and livers
- Place the livers and juices in a food processor
- In the same pan heat another 15g/ ½ oz butter, add the shallot, thyme and garlic, and cook over a moderate heat until the shallot is soft but not coloured.
- Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to release any coagulated juices.
- Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.
- If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter.
» Click here for a printer-ready version of this menu
«
Back to previous page
