Bird Fancier 10 Min Pate Recipe | Abel & Cole

Bird Fancier 10 Min Pate

Cooking time
Serves2-6 people
Gluten-free diets

Whip up this dreamy paté with some silky chicken livers.

5 ratings

Ingredients

  • 1 chicken liver
  • A lump of butter the size of the liver, plus 2 tbsp to seal the top
  • 1-2 prunes, thinly sliced (or 1 tbsp chopped raisins)
  • 1 tsp fresh thyme leaves
  • 3 tbsp brandy
  • Sea salt and freshly ground pepper

Pair with a glass of wine, seasonal veg and a great loaf of organic bread.

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Method

1. Place a small frying pan over medium heat. Add ½ tbsp of butter. When it’s frothy, add the liver. Cook for a min or two on each side, till it goes from burgundy to pinky grey. Put the liver in a food processor or blender.
2. Back on the heat, soften the prunes, thyme and garlic in the same pan for a mo. Carefully add the brandy. Let it bubble up and reduce a tad.
3. Scrape it all into the blender. Add the remaining butter (bar the bit for the top). Blitz till creamy. Spoon into a small jam or kilner jar.
4. Give the pan you’ve been using a quick wash. Melt the remaining butter in it, don’t let it froth. Pour into the jar, for a nice, buttery seal. Store in the fridge for up to 1 week.
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