Chicken liver pâté
This recipe has been a timeless favourite in Ballymaloe since the opening of the restaurant in 1965. Its success depends upon being generous with good Irish butter
SERVES
10
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
15
MINUTES
Ingredients
225g (8oz) fresh organic chicken livers
2 tbsp brandy
225-350g (8-12oz) butter (depending on how strong the chicken livers are)
1 tsp fresh thyme leaves
1 large clove garlic, crushed
freshly ground pepper
Clarified butter (melted and skimmed butter), to seal the top.
Method
Wash the livers in cold water and remove any membrane or green-tinged bits. Dry on kitchen paper.
Melt a little butter in a frying pan; when the butter foams add in the livers and cook over a gentle heat. Be careful not to overcook them or the outsides will get crusty; all traces of pink should be gone.
Add the crushed garlic and thyme leaves to the pan, stir and then de-glaze the pan with brandy, allow to flame or reduce for 2-3 minutes. Scrape everything with a spatula into a food processor. Purée for a few seconds. Allow to cool.
Add 225g (8oz) butter. Purée until smooth. Season carefully, taste and add more butter, cut into cubes if necessary.
This pâté should taste fairly mild and be quite smooth in texture. Put into pots or into one large terrine. Tap on the worktop to knock out any air bubbles.
Clarify some butter and spoon a little over the top of the pâté to seal. This pâté will keep for 4 or 5 days in a refrigerator.
