Chicken Liver Pâté Recipe
apple chutney, housemade Cauliflower au Gratin, brown butter, herb pickles, whole grain mustard, sourdough
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Ingredients
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Pâté
Apple Chutney
Cauliflower au Gratin
Brown Butter
Herb Pickles
Whole Grain Mustard
Sourdough
Method
Pâté Preparation
- 1
Sauté Shallots and Garlic
In a pan, melt 100g of unsalted butter over medium heat. Add chopped shallots and minced garlic, and sauté until soft and translucent.
- 2
Cook Chicken Livers
Add the chicken livers to the pan and cook until browned on the outside, about 5-7 minutes. Stir frequently.
- 3
Add Brandy and Thyme
Pour in the brandy and add fresh thyme. Cook for another 2 minutes until the alcohol evaporates.
- 4
Blend Mixture
Transfer the liver mixture to a food processor. Add heavy cream, salt, and black pepper. Blend until smooth and creamy.
- 5
Chill Pâté
Transfer the pâté to a serving dish, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
Apple Chutney Preparation
- 6
Cook Apples and Onions
In a saucepan, combine diced apples and chopped onion. Add brown sugar, apple cider vinegar, cinnamon, ginger, and salt.
- 7
Simmer Mixture
Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes until the apples are soft and the mixture thickens.
- 8
Cool and Store
Remove from heat and let cool completely before serving alongside the pâté.
Cauliflower au Gratin Preparation
- 9
Preheat Oven
Preheat your oven to 180°C (350°F).
- 10
Cook Cauliflower
Boil cauliflower florets in salted water for about 5 minutes until tender but firm. Drain and set aside.
- 11
Make Cheese Sauce
In a saucepan, melt 50g of unsalted butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, cooking until thickened.
- 12
Add Cheese and Season
Remove from heat, stir in grated cheddar cheese, salt, and black pepper until cheese is melted.
- 13
Combine and Bake
Combine the cauliflower with the cheese sauce. Transfer to a baking dish and bake for 20 minutes until golden and bubbly.
Brown Butter Preparation
- 14
Melt Butter
In a small saucepan, melt 100g of unsalted butter over medium-low heat. Continue to cook until it turns golden brown and develops a nutty aroma.
- 15
Remove from Heat
Once browned, remove from heat and let cool slightly before drizzling over the pâté or serving.