Smooth chicken liver paté can easily be made in your own kitchen for a fraction of the price and great mouthwatering flavor.
By Audrey Ling
I simply love paté. I love it so much I could eat only paté for a meal.
There aren’t a lot of places in Singapore that sell paté, and if there are, they are damn expensive, not to mention lacking in variety and quality. I decided to try making it for myself at home so that I can find out more about what ingredients go into making such a wonderful recipe.
- Unsalted butter: 40g (2 tbsp) + 25g (1 tbsp) + 40g (2 tbsp)
- Chicken liver: 400g, sliced into chunks
- Shallot: 3 (large), finely chopped
- Garlic: ½ clove, finely chopped
- Dill: 1 stalk, finely chopped
- Ground nutmeg: ½ tsp
- Salt: 1.5 tsp
- Milk: 2 tbsp
- Ground blackpepper: 1 tsp
- Toasts or crackers to serve with
- Heat 2 tbsp butter in wok.
- Fry liver in butter till browned, about 4 min.
- Remove from heat and place into blender.
- Heat 1 tbsp butter in wok.
- Fry shallots over low heat for 5min till soft and translucent.
- Add garlic, dill and nutmeg. Fry for another 2 min.
- Add shallot mixture into blender, together with 2 tbsp butter, salt, milk and blackpepper.
- Process blender until paté is smooth.
- Leave in fridge to chill overnight before serving with toasts or crackers.
The whole process of toiling in the kitchen and later taking pictures of what comes of it is a symbiosis of my hobbies – a perfectly crafted deal for me. All of these hobbies allow me to learn something new every day. When it comes to food and cooking, I love trying out a bit of everything (that’s my style) – from learning how to cook and plate in Michelin style to attempting local Singaporean dishes at home; from replicating remote flavours and delights to retaining family legacies and traditional essences. I hope to share my passion and joy with the larger community of food and photography bloggers and enthusiasts out there.