Chicken Liver Pâté is a luxurious silky, smooth and inexpensive pâté full of flavour not only from the liver but also from the Commandaria dessert wine. Serve with crispy toasts or a nice French loaf along a tangy jam or chutney.
Can be made 2 days in advance and no hesitation to present this during Christmas Holiday dinners among the various nibs and canapes to keep friends and family busy just before dinner.
Chicken Liver Pâté
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Take a high-speed blender or food processor and add the chicken livers. Work until you get a nice smooth cream.
Pass through a sieve to remove any extra strings or membranes.
Add the melted butter
Add the Commandaria wine,
and the nutmeg, season with the salt and pepper.
Mix well to incorporate.
Place the mixture in a long rectangular oven proof dish, and light hit it on the bench to get rid of any trapped air.
Cover tightly with Aluminum foil, place in a bigger tray filled with warm water upto the middle of the pâté form/dish. Cook in the oven for 1 hour.
Chicken Liver Pâté
Servings: 10 People
Ingredients
- 800 gr Chicken Liver , removing any membranes and strings
- 350 gr Unsalted Butter , melted
- 150 ml Commandaria , desert wine
- 1 teaspoon Nutmeg , ground
- 1 teaspoon Sea Salt , fine
- ½ teaspoon freshly ground Black Pepper
Instructions
- Take a high-speed blender or food processor and add the chicken livers. Work until you get a nice smooth cream. Pass through a sieve to remove any extra strings or membranes.
- In the meantime, preheat your oven to 180 degrees Celsius and take your liver out of the fridge. Add into it the butter, the Commandaria wine, the nutmeg and season with the salt and pepper. Mix well to incorporate.
- Place the mixture in a long rectangular oven proof dish and light hit it on the bench to get rid of any trapped air. Cover tightly with Aluminum foil, place in a bigger tray filled with warm water upto the middle of the pâté form/dish (Bain Marie). Cook in the oven for 1 hour and add more hot water if evaporated.
- Let the form cool and place in the refrigerator overnight covered with a plastic wrap film, the film touching the liver cream so as it does not go black.
- Next day take out of the refrigerator and remove the plastic wrap. Take the form/dish and dip it for few seconds in hot water to assist in coming off. Turn upside down and serve in a long rectangular plate along with a jam or chutney of your choice. Personally, I like the Mandarin one.
