Chicken Liver Pate

Chicken Liver Pate

The Russell Hobbs Illumina hand blender offers a quick and easy way to create a traditional favourite of Chicken Liver Pate. Follow this simple recipe to achieve a restaurant worthy pate.

Ingredients
  • 1 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • 3 sprigs of thyme, leaves removed and finely chopped
  • Pinch grated nutmeg
  • 1 clove garlic, peeled and crushed
  • Sea salt and white pepper
  • 400g chicken livers, trimmed and roughly chopped
  • 100ml double cream
  • 120g unsalted butter, cubed
  • To finish:
  • 80g unsalted butter, melted 

Method (Serves 4)

  1. Heat the oil in a frying pan over a medium heat, add the shallots and thyme and cook gently for 5 minutes until soft.
  2. Add the garlic, spices and a good pinch of salt and pepper and cook for a further 2 minutes until fragrant.
  3. Add the chicken livers to the pan and fry for 2-3 minutes until just cooked through.
  4. Remove the liver from the pan and place in a blender.
  5. Add the cream and bring to a simmer. Cook for 2 minutes, stirring up any of the residue from the pan.
  6. Pour into the beaker with the chicken livers and blend until smooth.
  7. Gradually add the cubed butter and blend until smooth.
  8. The butter will help loosen the mixture, so ensure all the butter from the pan is collected
  9. Divide the mixture between four ramekins and smooth the tops down with the back of a warm teaspoon.
  10. Spoon the melted butter over the pâtés
  11. Refrigerate for 1 hour before serving.
  12. Once set, your chicken liver pate is ready to enjoy