Chicken Liver Pate with Melba Toast
Over a year ago
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Ingredients
- 400g chicken livers
- 300g butter. diced
- 1 clove garlic. finely chopped
- 3 small brown shallots finely chopped
- ½ teaspoon fresh thyme leaves
- 2 tablespoons brandy
- ½ teaspoon grated nutmeg
- salt and freshly ground black pepper
- 50g butter for the topping
- 8 slices softgrain bread taken from a sliced loaf for the Melba Toast
- Alternatively crusty bread
Accompaniment
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Method
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1. Trim the chicken livers to remove any stringy bits then rinse and pat dry with kitchen paper.
2. Melt 30g of the butter in a large frying pan over a medium heat then add the garlic and shallots and cook for about 5 mins stirring all the time.
3. Add the chicken livers and thyme and cook for 3-4 minutes stirring frequently. The livers should be coloured on the outside but remain pink in the centre.
4. Pour in the brandy and cook for a further 10 seconds only. Add the remaining butter and nutmeg to the pan. Then set aside for a few minutes to allow the butter to soften.
5. Puree the mixture in batches in a blender until smooth then season to taste then spoon the pate into a 750ml terrine dish and chill.
7. Melt the extra butter over a low heat and pour it over the pate. Cover the dish with cling film and leave in the fridge for at least 3 hours before serving with either crusty bread or Melba Toast.
To make the Melba Toast,toast the sliced bread lightly on both sides. Quickly remove the crusts and split each slice horizontally in two. Scrape off any doughy bits then lay on a baking sheet and bake at 180C for about 10 mins until golden and curled. If preferred prepare ahead and store in an airtight tin then simply warm through in the oven when required.
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