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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 paired with crunchy little 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 frypan over medium heat, crisp up the speck for 2-3 minutes until the fat renders. Incorporate the onion and garlic, and sauté for an additional 2-3 minutes until the onion softens. Transfer everything to a plate.
  • Heat your pan on high heat, drizzle in the oil, and sear the livers for 2-3 minutes per side until they are still pink in the center. Pour in the brandy and simmer until the liquid is gone. Season generously and let cool.
  • Blend together the speck mixture, livers, cheese, herbs, biscuits, and juice in a food processor until silky smooth. Transfer the mixture into small serving dishes or a 1-litre dish, cover, and chill in the refrigerator for 15 minutes.
  • In a frypan over medium heat, melt butter and cook sage leaves until crispy. Let them cool slightly and drizzle over pate, making sure to distribute the sage leaves evenly and leave the creamy butter residue in the pan. Chill until the butter solidifies, then enjoy with toasts.

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