Claire Nash's chicken liver pâté
For richly flavoured chicken liver pâté, seek out organic livers - the mustard twist enhances the flavour of this smooth, delicious spread
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
75g butter
100g shallot, finely chopped
1 garlic clove, crushed
225g organic chicken livers
2 tbsp brandy
1 tsp Dijon mustard
a pinch of mixed spice
salt
freshly ground pepper
Method
Melt 25g butter in a saucepan, add the finely chopped shallot and crushed garlic. Cook on a low heat until soft but not coloured, about 2-3 minutes.
Add the chicken livers, cook for 4-5 minutes turning once or twice. Add the brandy and allow to flame. When the flames die down, add the mustard, a pinch of mixed spice, salt and freshly ground black pepper.
Put the whole lot into a food processor. Allow to cool.
Add 50g butter and whizz until smooth. Fill into ramekins, cover with a layer of clarified butter and then refrigerate until needed. Serve with hot thin toast.
This recipe was shared with Darina Allen by Claire Nash of Nash 19 on Princes Street in Cork.
