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Chicken liver pates
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Indulge in elegant creamy chicken liver pate on bite-sized toasts.
Ingredients:
  • 100g speck* or pancetta, chopped
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 36.80 gm sunflower oil
  • 500g chicken livers, cleaned
  • 40.00 ml brandy
  • 225g cream cheese
  • 40.00 ml chopped sage
  • 40.00 ml chopped thyme
  • 8 water crackers, crumbled
  • 42.00 gm lemon juice
  • 175g unsalted butter
  • 1/2 bunch sage, leaves picked
  • Mini toasts, to serve
Instructions:
  • In a large non-stick pan over medium heat, fry the speck for 2-3 minutes until fat renders. Add onion and garlic, cook for another 2-3 minutes until onion softens, then transfer to a plate.
  • Heat the pan on high, drizzle in the oil, and sear the livers for 2-3 minutes per side until pink inside. Pour in the brandy and let it cook off. Season with salt and pepper, then let it cool.
  • Blend speck mixture, livers, cheese, herbs, biscuits, and juice in a food processor until velvety. Transfer to individual serving dishes or a 1-litre dish, cover, and chill in the fridge for 15 minutes.
  • In a frypan over medium heat, melt butter and crisp up the sage leaves. Let it cool slightly, then pour over the pate, making sure to distribute the sage leaves evenly and leaving the butter residue in the pan. Refrigerate until the butter sets, then serve with toast.

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