Chicken Liver Pate

Chicken liver pate is a staple on a lot of restaurant menus and one of my favourite entrée’s to order. Making it at home can be quite daunting but it’s really not. Here is my version which I made with bacon and mushroom to enhance the flavour and prevent it from being to strong, which I found in the past using other recipes. Make this at home and serve with a cheese board and I’m sure you will impress.

Prepare and cut the bacon, onion and mushrooms.

Add them to a frying pan and cook until onions are translucent.

Add the chicken livers and thyme and cook until nearly cooked through, about 4 minutes each side.

Add red wine and cream and bring to the simmer. Remove from the heat and cover with a lid and sit aside to cool slightly and infuse.

Add mixture to a blender and blitz until smooth. Add softened and blitz to combine.

Pass through a sieve and pour into jars. Seal and place in the fridge to firm up.

Chicken Liver Pate

2 tbsp butter

1 onion, finely chopped

2 rashers shoulder bacon, rind cut off & diced

200g chicken livers

2 tbsp red wine

2 flat mushrooms, diced

80ml cream

40g butter, softened

Salt and pepper

1 tbsp dried thyme

Melt the 2 tbsp butter in a large frying pan, add the onions, bacon and mushrooms. Cook, stirring occasionally until onion is translucent .

Add the chicken livers and thyme and cook over a medium heat until nearly cooked through , about 4 minutes each side .

Add red wine and cream and bring to a simmer, cover with a lid and remove from the heat . Leave covered for 10 minutes to cool slightly and infuse .

Add mixture to a blender and blitz until smooth. Add Softened butter and blitz until incorporated.

Season generously with salt and a few cracks of pepper and blitz to combine .

Pass pate through a sieve and pour into , jars, seal with a lid or cover with baking paper to stop it from drying out .

Place in the fridge and leave to firm up for at least 1 hour.

Serve with crispy bread and caramelised onion chutney.