This is a classic ‘must have’ for sundowners or a picnic and oh so easy to prepare. I like my paté full and rich so I use a base of carrot, onion, celery (classic mirepoix) and add garlic for a little extra depth of flavour as well as a little vegetable stock. I use Port as the alcohol element as it is tames the livers with a delicate sweetness. You need a Magimix (or any food processor) and 20 minutes.
250g chicken livers
Half medium sized onion – roughly chopped
Half carrot – roughly chopped
1 celery stick – roughly chopped
2 cloves garlic
3 sprigs of Thyme – only the leaves
1/2 tsp vegetable stock power
1/4 tsp Paprika
125g unsalted butter for blending
50g unsalted butter to gently melt (for seal)
Salt and Pepper
1. Tip the onion, carrot, celery and garlic into a food processor and pulse until you get the vegetables broken down to small pieces (not a paste).
2. Heat a pan and add olive oil and then the vegetable mix and cook for 10 minutes until soft. Get the butter for the ‘seal’ into a saucepan and melt gently. The butter will separate (you need the clarified butter for the seal)
3. After 10 minutes of cooking the vegetables, turn the heat up and add the chicken livers and Thyme . All you want is the livers to be browned on the outside but still pink in the centre. Don’t overcook as the paté will be grainy. Add the Port just before the livers are almost done, giving the alcohol time to cook off.
4. Turn off the heat and tip the contents into a food processor, add the stock powder & paprika and blitz for 20 seconds or so, then add the butter for blending and blitz until very smooth.
5. Season, taste and pour into ramekins, jars, bowls; whichever you have. Place a sprig of thyme on top and gently cover the surface with the melted clarified butter.
6. Place in the fridge for at least 2 hours before breaking into it.
Serve with Rye & Seeded Loaf (or any bread or baguette that you fancy). I like to have a few cornichons at hand to crunch into between the lashings of paté and bread.