Chicken Liver and Port Pâté
This decadent Chicken Liver and Port Pâté is a dinner party favourite. Impress your friends by serving individual portions in ramekins; alongside melba toast or french bread.
Perfect For Charcuterie
Alongside some delicious cured meats, this chicken liver and port pâté shines! Serve with some cornichons (little pickles), some wholegrain mustard, and a selection of crackers or toast for a charcuterie platter to remember.
Chicken Liver and Port Pâté
Course: StarterCuisine: French4
servings50
minutes15
minutesThis simple French classic is perfect for a starter or charcuterie board. Impress your friends and serve individual portions in ramekins.
Ingredients
500g chicken livers
1/3 cup port (80ml)
1/3 cup olive oil (80ml)
1 small onion (80g) chopped finely
1 clove garlic, crushed
1/3 cup cream (80ml)
½ teaspoon ground thyme
1 teaspoon gelatine
¼ cup water (60ml)
Fresh thyme sprigs
Directions
- Trim and wash livers, cut in half. Place livers in a small bowl with port; stand 2 hours. Strain livers, reserve liquid.
- Heat half of the oil in medium frying pan, add onion and garlic; stir over heat until onion is soft. Add livers to pan; stir over heat about 2 minutes or until livers just change colour. Add reserved liquid; simmer, uncovered, 1 minute.
- Blend or process liver mixture, cream and ground thyme until smooth. Pour into 3 cup (750ml) serving dish, cover; refrigerate 2 hours.
- Sprinkle gelatine over the water in heatproof jug, stand in small saucepan of simmering water; stir until dissolved, cool to room temperature. Arrange fresh thyme on pate, carefully pour gelatine mixture over pate; cover, refrigerate overnight.
Notes
- Serving suggestion – Serve with toast
- Tip – top pate with lemon and lime slices, orange slices, bay leaves, sliced green olives or other fresh herbs, instead of thyme