Pate is really easy to make and absolutely delicious with a home-made baguette.
I fell in love with pate when old boyfriend of mine who was a chef fed me his restaurant’s Cajun Chicken Liver Pate. It was addictive. Unfortunately, he refused the give me the recipe…hence his ex-boyfriend status!
So, sadly this is the recipe I use for plain (but still very yummy) Chicken Liver Pate.
350g cleaned chicen liver (I use the frozen ones – very cheap and very convenient!)
175g butter, diced
1 shallot or half a small onion, finely diced
1 tsp thyme leaves, stripped or chopped
75ml Maderia (or other fortified wine such as port)
75ml double cream
1/2 tsp salt
1/4 tsp ground ginger
1 allspice berry, ground
Cut the livers into half inch pieces and fry in a knob of the butter over a medium heat.
While still slightly pink, add the onion and thyme and soften.
Then turn up the heat to brown the livers. Oh the smell is divine!
Tip the contents of the pan into a blender and zap.
Add to the processor with the cream and spices and all but 75g of the butter and zap again.
Check the seasoning remembering that it will taste much less salty when cold so be generous! If your butter is salty, you may not need to add much more.
Pass through a sieve and pour into a serving dish.
Melt the remaining butter and pour over the top to seal.
Chill until set.