[Retro Recipe Monday – UK Edition] Chicken Liver Pate With Apple and Date Chutney

posted in: Recipe Mondays | 0

Ingredients

225g butter, softened
1 large onion, sliced
6 garlic cloves, crushed
450g chicken livers
110g unsmoked streaky bacon, roughly chopped
150ml red wine
1 sprig of fresh rosemary
1 fresh bay leaf
3 tbsp brandy
Salt and freshly ground black pepper
Fresh rosemary and bay leaves, to garnish
Toasted bread and warm Apple and Date Chutney, to serve

Method
How to make Chicken Liver Pâté with Apple and Date Chutney

Melt 50g of the butter in a large, non-stick frying pan. Add the onion and half the garlic and cook gently for ten minutes.

Add the chicken livers and bacon to the pan and fry them for five minutes.

Now add the red wine, herbs and rest of the garlic. Make sure you tuck the herbs under the livers so you really flavour the pâté. Bring up to the boil, cover and cook gently for 20 minutes or until the livers are cooked – they should be brown all the way through.

Remove the pan from the heat and allow the mixture to cool until lukewarm – if the pâté is too hot when you add the butter, it will split.

Remove the herbs from the cooled pâté and whizz it in a food processor until it is smooth. Alternatively you can press the mixture through a metal sieve – but this takes a little longer.

While the pate is being processed add the butter in a bit at a time. Pour in the brandy and season to taste. Turn the processor off and taste. Spoon the pâté into a serving dish.

Serve the pâté on toast, with some Warm Apple and Date Chutney

.
Lotte’s tips

If you are not eating the pâté straight away, it is a good idea to seal it with a layer of melted, clarified butter – about 1cm deep. To make clarified butter, very slowly melt 225g unsalted butter. The fats and solids in the butter will sink to the bottom of the pan and the clear clarified butter comes to the top – pour this over the pâté and leave it to set in the fridge. The butter topped pâté can be kept in the fridge for up to five days. Alternatively freeze it for up to three months.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.

She is a frequent contributor to Occult/Pagan sources such as the Llewellyn almanacs, Witchvox, PaganSquare and Witches & Pagans magazine.  She writes about Charms, Hexes, Weeknight Dinner Recipes, Glamoury and Unsolicited Opinions on Morals and Magic here at Charmed, I'm Sure.

Deborah's book, The Arte of Glamour is available for purchase on Amazon in paperback and Kindle.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  

Deborah is a social media dork and can be found wasting far too much time on TwitterFacebookG+Instagram and Tumblr.

Leave a Reply

CommentLuv badge