In keeping with my new years resolution to eat more offal, Pâté seems to be a great place to start.
You can make Pâté with lots of different meats, but my favourite is chicken liver Pâté.
With offal, I’m always very careful to make sure the meat is really high quality – organic, pasture raised is ideal.
- 200g (6oz) chicken livers
- 150g (5oz) butter, diced (or use the same volume of tallow, bacon fat or coconut oil)
- 1 clove garlic, finely minced
- 2 small brown shallots or 1/4 onion, finely diced
- ¼ tsp fresh thyme leaves
- 1tbsp brandy (optional)
- 1/4tsp grated nutmeg
- Sea salt and freshly ground black pepper
Pâté How To:
Remove any unsightly pieces from the liver, such as any green or black spots, or any tough stringy pieces. Rinse the livers, then dry using kitchen paper.
Melt a spoonful of the butter in a pan over a medium heat, before adding the garlic and shallots. Cook for 4 or 5 minutes, until the shallots start to soften and turn translucent.
Add in the chicken livers and thyme and continue to cook for 3 or 4 minutes, stirring constantly. When the livers have browned on the outside, but are still pink on the inside, it’s time to add in the brandy.
After a few seconds, add in the remaining butter and the nutmeg and stir into the ingredients for a couple of minutes.
Take the pan off the heat, then use a blender or food processor to puree the contents of the pan, until it reaches a smooth paste.
Season to taste, before spooning into a bowl or jar. Chill in the fridge for at least two or three hours before serving.
Liver Pâté is great as a snack, or served with raw veggies like celery, carrots and cucumber. If you have an leftovers, it should keep for about a week in the fridge.
Have you tried making Pâté yet? Which other types of Pâté do you enjoy?