Deliciously smooth chicken liver pate with pasilla relish

Deliciously Smooth Chicken Liver Pate with Pasilla Relish

It is hard to beat this recipe, a pate that is so velvety, boozy and more-ish that I make it year-round for friends.

Yes, livers are packed with iron and vitamins A and B12 making them one of the ultimate nutrient-rich foods but, when cooked well, they are seriously good. Try the pate with the lime & tamarind relish from chapter 4 and you will have friends begging you for the recipe. I always make the pate in a large batch as it is always such a favourite making it extremely handy to have a pot stashed away in the deep freeze for impromptu suppers with friends. It makes a lovely starter with a crisp salad dressed with olive oil and sherry vinegar.

Ingredients

• 250g softened butter
• 250g chicken livers
• 8 rashers of streaky bacon
• 4 shallots, finely diced
• handful of thyme sprigs, leaves stripped
• 2 garlic cloves, finely chopped
• A generous grating of nutmeg
• 2 fresh bay leaves
• 2-3 tbsp brandy
• 2-3 tbsp port
• 1 tbsp quince jelly, or redcurrant
• sea salt and black pepper
• sourdough bread, to serve

Method

1. Heat a large, heavy-bottomed frying pan over high heat until it is hot. Add a small knob of the butter, and then add the streaky bacon and fry until golden and crispy on each side. Then add these to the food processor.

1. In the same frying pan add the diced shallots and saute gently with a pinch of salt and pepper. Add the thyme leaves, chopped garlic and another knob of the butter to the pan and continue to saute. Add some grated nutmeg and the 2 bay leaves and let them cook down until soft and caramelized.

1. Cut away any white membranes from the livers and discard. Scrape the softened shallots into the food processor along with the bacon. Place the pan back onto a high heat to use for the livers.

1. Add another knob of butter to the pan and let it sizzle, season the livers generously with salt and pepper and then sauté in two or three batches for 40-50 seconds aside so that the exterior is caramelized and coloured but the insides are still pink. Make sure the frying pan comes up to heat between the batches and add a little more butter to the frying pan each time as necessary.

1. Transfer each batch of sautéed livers to the food processor as they are cooked. After all the livers are cooked, pour in 1 tbsp brandy to de-glaze the pan. Then tip the pan juices into the food processor. Start to blitz the mixture, and then add knobs of the remaining butter in stages, blitzing after each addition. Then add the remaining 2 tbsp of brandy, 2 tbsp of port and 1 tbsp of quince jelly and blitz again. Taste it and adjust if needed - we added an additional tbsp of brandy and port.

1. Either set in the fridge as it is, or into a jar with some clarified butter on the top. Serve with toasted sourdough and a beautiful, crisp salad.

A Side Salad

Salads just look so romantic on a plate. I like quite a sharp salad dressing - a third vinegar to two-thirds olive oil.

Grab a bowl and throw the various salad leaves, chopping them roughly together. I like to cut my radicchio into ribbons. Cut the apple into a half-moon and add them to the salad. Finely chop your radish and throw it into the bowl.

Make sure to season your leaves with salt and pepper and pour your dressing onto the salad. Then toss the salad gently.

Ingredients

• Handful watercress
• 2 heads pink chicory
• 1 head of Castel Franco, roughly torn
• 2 heads radicchio, shredded
• A handful of rocket
• 2 baby gem, leaves picked
• half an apple, sliced
• a few radishes, finely sliced
• handful of dill, finely chopped
• Pepper and sea salt to taste

For the dressing

• Dijon mustard
• some brown sugar
• Extra virgin olive oil
• Your favourite vinegar

Bringing the Plate Together

I grab the pate and serve with some toasted sourdough bread, pate and tamarind chutney.