As children, liver was never a food my brother Piers and I enjoyed. My parents would eat liver and bacon occasionally. They really enjoyed the taste of liver. The smell of cooking liver would always put me off. On the few occasions I did try it, I really didn’t like it. Liver has a very strong meaty flavour and as a child your taste buds are meant to be stronger than adults. Hence why children won’t like certain vegetables like broccoli or cauliflower.
As I have grown older, my taste buds have changed. I now like food that once upon a time would have been revolting to me. Therefore I decided to try liver again. We buy our meat from a local butchers and I noticed they were advertising chicken liver. It is a fairly cheap product that is packed with so much goodness. I cooked the liver and made it into a pate. As I have eaten foie gras in France and enjoyed it, I thought that chicken liver pate would taste similar. It was as I had hoped even better than foie gras and one I will definitely be eating again soon.
- Sharp knife
- Chopping board
- Frying pan
- Wooden spoon
- Serving spoon
- Chicken livers x 500g
- Red onion x 1
- Garlic x 2 cloves
- Unsalted butter or ghee x 2 – 4 tbsp
- Rosemary x 2 springs
- Thyme x 2 springs
- Peel and finely slice and dice the onion and garlic.
- Remove the leaves from the thyme and rosemary.
- To take the leaves off, hold the sprig at the top and pull down on the leaves.
- Chop the leaves and set these ingredients aside.
- Put the frying pan onto a high heat and add the unsalted butterghee.
- When the ghee starts to bubble, add in the onion.
- Fry the onions until they start to soften and become see through.
- Add the garlic, rosemary and thyme to the frying pan and continue to fry for a further minute or so.
- Then add in the chicken livers and fry until they are browned all over.
- The heat may need to come down and they need to be slightly bloody in the middle.
- That’s ok.
- Remove from the heat and leave to cool.
- Once cool enough to touch, put all the ingredients from the frying pan into the blender.
- You may want to add a bit more ghee or unsalted butter at this point as well.
- Blend all the ingredients together and once smooth pour the contents into a serving bowl.
- Then serve with sweet potato chips, toast or chickpea flour wraps/pancakes and salad.
- Finally enjoy.
Homemade Chicken Liver Pate was a delicious dish. I made this meal for myself and I enjoyed every last bit of it too. As I’m gluten intolerant, I don’t really eat bread of any kind, I decided to make sweet potato chips to eat with this meal. It was so tasty. I was also able to freeze the chicken liver pate too. The next time I ate this meal I ate it with chickpea flour wraps and both meals I ate with salad. Both of these meals were so tasty. The pate would also be good to take on a picnic as well. You could even eat this pate in a sandwich too. However you decide to eat this dish, as always, please enjoy. Thank you xxx