At parties I can usually be found either bringing or serving one or all of the following: marinated fish salad with warm bread, orange and poppyseed cake, herbed barbequed lamb with garlic mayonnaise, chicken liver patÃ©.
The other day they had fresh chicken livers at Pomona and as I can never walk past a good chicken liver we had patÃ© this weekend.
Chicken Liver PatÃ©
- 1 pot of chicken livers
- Brandy for marinating – get as good as you can afford
- 1 onion, chopped
- 3 or so rashers of bacon, chopped
- 3 or so mushrooms
- a pile of herbs – thyme or whatever you have to hand
- 1 or 2 cloves of garlic, chopped
- salt and pepper
- a generous knob of butter
- a good slosh of cream
Roughly chop the livers into two or three pieces each and soak overnight in brandy. Gently fry the onion in the butter until transparent. Add the bacon, mushrooms, herbs and garlic. Season with salt and pepper. When nearly cooked add the chicken livers and some or all of the brandy marinade and sear. Don’t overcook the livers as you want the patÃ© to be pink in the middle.
Once done put it all into the food processor and blend.Â Add a good slosh of cream and blend a bit more. Put in nice bowls, grind some black pepper on top, allow to cool a bit, then into the fridge to set. If you want to be really clever you could pour melted clarified butter on top and garnish with a bay leaf.
Takes a few hours or overnight to set.