Chicken Liver Pâté
This lovely chicken liver pâté topped with festive cranberry jelly is perfect to make as a gift or for your Christmas lunch starter. The pâté can be made ahead, stored in pretty jars topped with cranberries until needed.
6
INGREDIENTS
400g chicken livers, trimmed
175g butter
Salt and pepper
1 pinch of nutmeg
1 pinch of mace
50ml brandy
150g clarified butter
Fresh cranberries to decorate
Cranberry jelly to serve
METHOD
Place a pan over a medium heat and add 25g of butter. Add the chicken livers, then season lightly with salt and pepper and fry for 3 to 4 minutes. Add the nutmeg and mace. Stir, then add the brandy.
When the brandy has reduced place the mixture into a food processor with the 150g butter. Blitz until smooth then spoon into ramekins.
Top with clarified butter and a few fresh cranberries, then chill in the fridge.
Remove the pâté from the fridge and serve with toasted baguette and cranberry jelly.
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