Chicken liver pate

May 24, 2007

Back in the 70s we all discovered chicken liver pate. We consumed pounds of the stuff. No self-respecting hostess would hold a dinner party without dispensing homemade pate. Eventually slices of pate appeared on the supermarket shelves and we no longer made our own.

When I was preparing food for a party recently, I had a hankering for some of the real homemade stuff. I picked up a bag of chicken livers for $3 and I was in business. It was delicious!

Pate can be made ahead and refrigerated for two or three days. Just make sure the chicken livers are cooked through. Rare isn't a good idea with chicken livers - they need to reach a reasonable internal temperature in the interests of health safety.

I'm including Robert Carrier's pate and terrine seasoning. Both need robust seasoning and whipping up a jar of the stuff beats having to measure everything out each time.

Chicken liver pate

500g chicken livers
2 tablespoons butter
1 tablespoon oil
3 shallots
1 teaspoon finely chopped sage
1/2-1 teaspoon pate seasoning (see below)
Brandy and/or port
150g butter
bayleaf

Clean the livers, removing any membranes or blood vessels. Discard any green bits (which are bitter). Saute the chicken livers in the butter and oil for about five minutes then add the finely chopped shallots and cook a further two minutes. Check that the livers are cooked. Add 50mls of brandy and flame. Process in a food processor till smooth. Pass through a course sieve if desired. Thin out with a little port if necessary. Process again with 75g of butter, the sage and the seasoning. Place in a terrine or bowl and smooth the top. Melt the remaining 75g butter, draining off any solids. Pour the clear butter over the top of the pate and decorate with a bayleaf. Refrigerate until required. Serve with melba toast.

Robert Carrier’s spice blend for pates and terrines

2 level tablespoons paprika
1 level tablespoon each ground bayleaves, dried sage, marjoram and rosemary, and ground mace
1/2 level teaspoon each cayenne opepper, ground cinnamon, ground cloves and freshly grated nutmeg
5 level tablespoons white peppercorns

Take all the ready ground spices and measure them out onto a large sheet of greaseproof peper.

Measure the peppercorns into a coffee or spice blender and blend to a powder. Sift onto the sheet of paper, returning any larger pieces back to the grinder. Blend then sift again.

Sift all the spices again and mix together thoroughly. Store in a dark, tightly stopped container and use as needed.

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