We’ve both had very different upbringings in regards to pâté, but we both knew this pâté was ‘the one’ when we made it – so we’re sure it’s perfect.
Anika grew up in a vegetarian household, and whilst eating meat when out or at school, pâté was rarely high up on the list. Her first proper appreciation of it was whilst working in the buying department for Selfridges Food Hall around 10 years ago (feeling old…). She went to an exhibition where upcoming food producers pitched their products to retailers. Anika returned to her colleagues excited about one producer she knew they had to stock (and they did) – Findlater’s pâtés (now stocked in Waitrose). The chicken liver pâté is especially good. It may have been one of her first real experiences with proper chicken liver pâté, but in the 10 years since, she’s not bought a better one – when you know, you know.
Fleurie grew up eating a range of pâtés: chicken, duck, mackerel, homemade, gourmet, and out of tube (a specialty from her days as a student in Paris).
When we set out to make this pâté, we researched recipes and picked one that we thought sounded great. However, when we tasted it, it didn’t seem quite right. We tweaked the ingredients and tasted again, tweaked once more, and bam – it was perfect. We both knew it immediately. This is it: the perfect chicken liver pâté.
Time: Quick
Difficulty level: Easy
Washing up: Medium
Ingredients:
· One pack of organic chicken livers, soaked in cold water for about 15 minutes and any sinewy connective tissue trimmed away (hopefully about 300g left)
· 250ml sweet Marsala
· Glug of calvados or brandy
· 100ml organic double cream
· 100g good quality, unsalted butter (plus extra for sealing, if required)
· 1 shallot, finely chopped
· 1/3 of a small bunch of fresh thyme, leaves only (approximately 1.5 tablespoons)
· 4 allspice berries
· 2 black peppercorns
· ¾ teaspoon ground ginger
· Very generous pinch of sea salt
Method:
1. After preparing the chicken livers, cut them into small, even chunks – around 1.5cm cubed
2. Cook the shallot and thyme in a pan with a little butter on a medium heat until softened
3. Add the chicken livers to the pan and cook until the livers are browned on the outside but still a bit pink in the inside. Put this mixture into a food processor
4. Add the cream and butter to the food processor
5. Add the Marsala and Calvados to the now empty pan and cook gently until reduced to about 4 tablespoons. Add to the food processor
6. Whilst the alcohol is cooking down, grind the spices finely in a pestle and mortar with the salt, and add to the food processor on top of the chicken liver mix
7. Blend the mix in the food processor until very smooth, taste for seasoning and adjust if needed
8. Strain the mixture through a fine sieve into a large ramekin or small dish – if you work quickly, the mixture should still be quite warm, which will make this process a little easier
9. Cover and put in the fridge for an hour (although we couldn’t wait that long, as you can tell from the photo!)
10. If not eating it all right away, melt some more butter to seal the top of the pâté.
Tips:
We love this served on melba toast with griddled fresh peaches. Perfect with a glass of Sauternes; although if you’re looking for something less sweet then Lillet Blanc is wonderful. Alternatively, you could work efficiently and drink a little of the Marsala you used in the recipe.
Stay salty af,
Anika & Fleurie