Chicken liver & raisin pâté

Name: Chicken liver & raisin pâté
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 60 grams blonde raisin, plus 3 extra to garnish; 2 Tbsps brandy; 100 milliliters white wine; 100 milliliters port; 4 shallots, finely sliced; 1 garlic clove, finely sliced; 200 grams butter; 200 grams chicken livers, all traces of sinew removed; 2 mediums eggs, beaten; 25 grams pistachio or hazelnuts, finely sliced, plus extra to garnish; 50 grams melted clarified butter (see tip, below); 1 slice toasted walnut bread; 1 leave salad dressed with walnut oil and wine vinegar

Chicken liver & raisin pâté requires around 1 hour and 30 minutes from start to finish. This recipe makes 6 servings with 508 calories, 10g of protein, and 41g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a reasonably priced beverage. This recipe from BBC Good Food requires blonde raisin, hazelnuts, wine, and salad leaves. If you like this recipe, you might also like recipes such as Liver Pâté – The Silkiest and Creamiest Chicken Liver Mousse Ever, Chicken Liver Pâté, and Chicken Liver Pate'.

Instructions

A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr.

Ingredients you will need

Raisins

Brandy

Equipment you will use

Bowl

Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds about 10 mins.

Ingredients you will need

Shallot

Garlic

Port

Wine

Equipment you will use

Sauce Pan

Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.

Ingredients you will need

Extract

Butter

Equipment you will use

Sieve

In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside.

Ingredients you will need

Chicken Liver

Black Pepper

Reduction

Butter

Egg

Nuts

Salt

Wine

Equipment you will use

Food Processor

Sieve

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Drain the raisins, then divide them between 6 x 125ml ramekins.

Ingredients you will need

Raisins

Equipment you will use

Ramekin

Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pt is ready. If not, continue to cook, but dont overcook or let them souffl up or the texture of the pt will be grainy.

Ingredients you will need

Chicken Liver

Water

Equipment you will use

Double Boiler

Oven

Ramekin

Knife

Aluminum Foil

Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.

Ingredients you will need

Clarified Butter