Description
A quick and easy appetiser to make a day ahead of a dinner.
Ingredients
Scale
- 7oz (200g) chicken livers
- 8oz (225g) butter
- 1 large banana/Echalion shallot
- 1 tablespoon sherry
- 1 tablespoon cream cheese
- ½ teaspoon nutmeg
- 1 teaspoon Dijon mustard
Instructions
- Finely chop the banana shallot.
- Trim the livers of any membrane or green coloured parts.
- Melt 25g of butter in a large frying pan until it is foaming slightly and add the shallot.
- Cook for 3-4 minutes until softening and a little coloured.
- Add the chicken livers and fry for 5-7 minutes until there is no pink showing on the outside (though mine still had a little bit of blood coming out)
- Puree the livers with the onion and remaining ingredients (reserving another 25g of butter) until smooth.
- Season well.
- Push through a sieve with a wooden spoon to get a very smooth consistency.
- Pour into ramekins (this makes 2-3 large ramekins worth) and leave to cool.
- Melt the remaining butter and set aside to cool for 2-3 minutes.
- Scoop off the solid crystals at the top of the butter to get to the clarified butter below.
- Pour over the pate to create a seal and leave to cool before refrigerating for 24 hours to set.
- Prep Time: 15 mins
- Cook Time: 20 mins