Chicken Liver Paté with Cranberry and Walnuts

CHICKEN LIVER PÂTÉ WITH
CRANBERRY AND WALNUTS

Fills 4 x 200ml ramekins

Ingredients:
500g chicken livers, trimmed and
soaked in milk for 2 hours
45ml olive oil
1 large onion, peeled and finely diced
2 cloves garlic, crushed
1ml milled black pepper
5ml salt
5ml mustard powder
5ml mixed spice
30ml medium-sweet sherry
15ml butter, melted
50g dried cranberries
50g walnuts, toasted and chopped

Chicken Liver Pate with cranberry and walnuts

 

Clarified Butter:
100g butter

Method:
Drain the livers thoroughly and pat
dry with absorbent paper to avoid
splattering during cooking.
Heat 30 ml oil in a heavy-based
frying pan, add the onions, garlic,
pepper, 2.5ml salt, mustard and
mixed spice. Gently sauté until lightly
golden.

Remove and set aside the onion
and spice mixture.
Add the remaining oil to the frying
pan and heat until hot. Add the
chicken livers and sprinkle them with
the remaining salt. Cook for 5 to 6 minutes,
until the livers have firmed
and browned slightly outside but are
still pink at the centre.

Cool the livers slightly, then purée
them with the reserved onions, melted
butter and sherry in a food processor or
blender until smooth.
Stir in the cranberries and nuts and
season if necessary.

Smooth the pâté into ramekins and
seal immediately with the clarified
butter. Chill for 1 hour before serving.

To make the clarified butter:
Place the butter in a large saucepan and
melt it over gentle heat. Turn up the
heat and allow the butter to ‘boil' (it will
simmer and bubble) for a few minutes.
When the bubbling has stopped, skim
off the foam with a slotted spoon.