Simon's chicken liver pate
Method
-
Preheat oven to 150°C fan forced (170°C normal).
-
The day before serving, mix together the livers, pork fat and brandy. Then cover and refrigerate for about 1 hour.
-
When ready, melt 25 gm butter in a heavy-bottomed pan and gently sauté the garlic and shallots until tender, stirring now and again.
-
Then add the sautéed vegies to the liver mixture, together with seasonings, the breadcrumbs, thyme, parsley and the egg. Mix well and spoon into a lightly buttered, small alfoil tray.
-
Smooth the top, give it a small bang on the workbench, cover with kitchen foil and place in a large baking dish. Then fill up to two-thirds of the way up the sides with boiling water and cook in the oven for about 1 hour. To check if ready, put a skewer in for a few seconds – it should be hot to the touch.
-
Remove and place another foil tray on top. Fill it with rice and set aside to cool for about 10 mins.
-
Then remove the top tray, cover the pate with plastic wrap, replace the other tray and refrigerate overnight.
-
Slice and serve with toasted bread and cornichons on the side.
Ingredients
-
500 gm chicken livers, cleaned & coarsely minced
-
200 gm fresh pork back fat, very finely diced
-
2 tbsp brandy
-
25+ gm butter
-
2 garlic cloves, crushed
-
6 small shallots, finely chopped
-
sea salt & freshly ground pepper
-
2/3 cup fresh breadcrumbs
-
1 heaped tspn fresh thyme leaves
-
2 tbsp chopped fresh parsley
-
1 small egg, beaten
-
1 packet rice
-
sliced sourdough bread
-
a good handful of cornichons
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.