Chicken Liver Pâté: A Protein-Packed Indulgent Spread

There are some foods that have been made to seem unattainable. Caviar, foie gras, champagne – some foods seem to spell wealth. But sometimes luxury is closer than you think. Pâté is one of those creations that can be rolled on the grandest occasions or just for a cosy evening movie session because it's creamy, delicious and simple to make. 

The word comes from the French meaning ‘paste’, which is essentially what it is. A smooth paste made from meat, vegetables and seasonings that can be adjusted and added to depending on your preferences. The base can vary as well, for example, the famed foie gras is a Pâté made from duck livers from a specific breed of duck and very selectively raised which is what makes it so expensive. But a great Pâté can be made from something as simple as chicken liver and in the comfort of your own home. 

No matter what base you use, Pâté is a rich source of nutrition, thanks mainly to the liver being used. Nutrient-dense and high in protein, Pâté can be a delicious way to a healthier diet. So if you’re feeling peckish and feel a little indulgent, this creamy chicken liver pate atop crusty bread or crackers is about to be your new favourite snack.

 

Ingredients:

  • 6 tbsp butter, divided
  • 1 small onion, minced
  • 500 gms chicken liver
  • 1 clove garlic, minced
  • 2 tbsp capers
  • 1 tsp dried thyme or rosemary 
  • 1 tsp anchovy paste, optional
  • ¼ cup brandy
  • ¼ cup cream
  • Salt and pepper to taste
  • Milk for marination

Method:

  • Soak the liver overnight to soften and clean the liver.
  • Trim any fat or connective tissue from the livers and discard.
  • Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown but not burn
  • Add the minced onion and sauté for 1 minute.
  • Add the liver and sprinkle with salt, allow them to brown on both sides, a little pink in the centre is ok. 
  • Once the livers have browned, add the capers, thyme or rosemary, and garlic and sauté another minute.
  • Take the pan off the heat and add the brandy to deglaze the pan.
  • Return the pan to the heat and let the brandy cook down to a syrupy consistency, mix to coat all the ingredients and then turn off the heat and allow it to cool.
  • Put the mixture into a food processor or blender and pulse a few times to combine. 
  • Add the remaining butter and the cream and purée.
  • Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before serving.