During the winter months I begin to crave offal. I’m not sure why ~ you can call me weird if you wish. Maybe it’s the lack of sunlight, the blustery cold days, a lack of iron. Whatever the reason I’ll often make a simple pate to have on hand in the fridge. Do give this recipe a try. It’s easy, is good for you (liver is considered a brain food) and is super tasty.
Ingredients
- 900g organic chicken livers, trimmed
- 2 large eschallots finely chopped
- 500g butter
- 200ml brandy
- 2tbs fresh orange juice with pulp (add a small slice of orange zest if you wish)
- 1tbs chopped tarragon
- 1tbs chopped thyme
- extra thyme leaves/stalks to garnish
- good pinch of white pepper
- good pinch of salt
Instructions
- Using about 1/3 of the butter, sauté the eschallot until softened. Add the livers and cook (don’t cram the fry pan ~ do in batches if necessary), turning until they are well sealed on both sides. They have a tendency to spit a bit so watch out for that. Add the herbs, a good pinch of salt and pepper and the brandy (you can flame the brandy if you wish) and cook for a further minute or so.
- Remove from the pan and allow to cool slightly.
- Place all into the blender of your choice, add the orange juice, another 1/3 of the butter and blitz until you are happy with the consistency. Taste and adjust if necessary.
- Put into jars, leaving about 1cm room at top.
- Melt the remaining butter and pour over the top of the pate. Garnish with thyme leaves.
- Chill for at least an hour. The pate will keep for 5-6 days in the fridge.
Serve with crusty bread and a dry champagne or a pinot noir. Your choice.
Do you like offal? What’s your go-to recipe?
Until next time…
Patrick Casement on Mum’s brush with COVID and the subsequent hysteria: “So glad you are sharing this”
Leave a Reply