Chicken Liver Paté

Best thing to add to your grazing table

What is the one thing that will set your grazing platter or table above all else? Everyone adds cheese and meat and cracker and some form of nut or fruit. But I personally believe a good Liver Paté brings your hosting game to another level.

As some one who loves to host, trust me when I say, whenever I have added a paté its always gone down an absolute treat

Serve it up with some spiced chutney or a port jelly and some crusty bread. It works well to compliment everything else on your grazing platter and store bought or homemade.

Chicken Liver Paté

300g Chicken Liver

½ White Onion

1 Clove Garlic

Butter

Thyme

3 Dried Bay Leaves

½ Cup Water

2 tbsp Cooking Cream

Zest & juice of half an Orange

For the Jelly

½ Cup Red Wine

2 tbsp Sugar

½ tsp Salt

½ tsp Nutmeg

1 tbsp Gelatin Powder

Zest & Juice of half an Orange

Method

1. Dice up the Onion and garlic

2. Trim out the offal (gallbladder) from the liver

3. Heat a pan with a knob of butter and saute the onion and garlic until translucent

4. Add the Chicken liver, thyme and bay leaves and cook, stirring occasionally for about 2 mins

5. Add the water, season with salt, and add the orange zest and juice and let it cook for about 5-6 mins, until the outside has has browned but there is still a bit of pink left

6. Turn the heat off and let it cook in the residual heat for about 10 mins

7. Take out the bay leaves, and strain out the excess water and put the liver, onion garlic and herbs into the blender

8. Blitz for about 45 seconds until its fairly smooth. Add in the cold cooking cream and a knob of cold butter and blitz again until silky smooth

9. Taste and season

10. Pour into a dish and cover with cling film. Make sure the cling is touching the surface of the pate

11. Refrigerate for at least an hour or until it sets

12. To make the red wine jelly, heat the red wine or port with the sugar, salt, nutmeg and the orange zest and juice

13. Let it heat for about 10 mins, until it has reduced by about a third

14. Turn off the heat and sprinkle in the gelatin. Let it bloom for about a minute

15. Stir to mix and let it cool slightly in the pan

16. Strain it and pour on top of the pate and put it back in the fridge to set for 4-6 hours or overnight