Liver Pate Recipe

Inspired by Rhubarb

Time30m

Serves6

Rich and flavorful liver pate, perfect as a starter.

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Ingredients

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Liver Pate Ingredients

1 1/8 lb (500 grams) chicken liver

3 1/2 oz (100 grams) Unsalted butter

1 medium Onion, finely chopped

2 cloves Garlic, minced

2 tbs brandy or cognac

0.42 cup (100 ml) Heavy cream

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp thyme, fresh or dried

1 leaf bay leaf

Method

Cooking Directions

Prepare the Liver

In a skillet, melt half of the butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Cook the Liver

Add the chicken liver to the skillet, along with the bay leaf, salt, pepper, and thyme. Cook for about 5-7 minutes, stirring occasionally, until the liver is browned and just cooked through. Remove from heat and discard the bay leaf.

Deglaze with Brandy

Pour in the brandy or cognac and allow it to simmer for 2-3 minutes to reduce slightly.

Blend the Mixture

Transfer the liver mixture to a food processor. Add the remaining butter and heavy cream. Blend until smooth and creamy. Adjust seasoning if necessary.

Chill and Serve

Spoon the pate into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm. Serve with toasted bread or crackers.