Having tried the method of warm cooking the liver, it was time for the Sautéed Chicken Liver Pâté. I think I prefer it!
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.
Serve with crispy toasts or a nice French loaf along a tangy jam or chutney.
Sautéed Chicken Liver Pâté
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can always surf in our Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Sautéed Chicken Liver Pâté
Servings: 10 People
Ingredients
- 650 gr Chicken Liver , removing any membranes and strings and cut in cubes
- 250 gr Unsalted Butter , cut in cubes
- 120 ml Commandaria , desert wine
- 2 cloves Garlic , Smashed
- 2 tablespoons fresh Thyme , home grown and leaves picked
- 2 medium Shallots , cut to small dices
- 1 Orange , Zested
- 1 ½ teaspoon fine Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Take a medium pan and place on medium heat. Add half the butter and when melted add the garlic, shallots, thyme leaves and orange peel, sauteing for 5 minutes.
- After that add the liver cubes and continue sauteing for another 7-8 minutes. Deglaze with the Commandaria wine, let the alcohol evaporate and remove from the fire.
- Take a high-speed blender or food processor and add the cooked livers with all the liquid from the pan. Work until you get a nice smooth cream. Open the lid, add the remaining butter and season with the salt and pepper.
- Blitz a bit more and then pass through a sieve to remove any extra strings or membranes. Add plastic wrap film in a long rectangular dish, place the mixture in and refrigerate for 3-4 hours or overnight covered with more 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. If placed in the long dish, then 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. If placed in jars, simply serve in this rustic and homey way, always along with some crackers or a loaf of bread.
