My aunt makes the BEST chicken liver pate in the world, it is divine. She only makes it for special occasions these days, I think because it is very high in fat and we’re all being careful about that kind of thing as we get older.
I saw some chicken livers on special this week and decided to have a go at making a batch myself – but I wanted a slightly healthier version if I could manage it. I did some surfing and compared a heap of recipes – my goodness, there are SO many versions out there! Some have a HUGE amount of butter in them, so I discounted those and in the end narrowed down 5 recipes that I liked the sound of, and then made up my own. I was a tad nervous but omg it was SO easy, I can’t believe I haven’t made it before! And it tasted great – I think I’ll play around with different herbs for different flavours, but as a base recipe I’m really happy with what I came up with. I’ve frozen it in several tubs, as it does freeze really well. I had some for breakfast this morning on a toasted English muffin. Heavenly. And definitely a bit healthier than many of the recipes out there.
Chicken Liver Pate
1 tbsp butter
1/2 brown onion, roughly chopped
500 gms chicken livers, trimmed of any fat/sinew
1/2 cup red wine
1/4 tsp salt
1/4 tsp white pepper
1 tsp dried thyme
1 tbsp extra-virgin olive oil
Melt the butter in a pan and saute the onion until soft. Add the chicken livers and cook until browned. Add red wine, salt, pepper & thyme, and simmer for 5 minutes or until livers are just cooked.
Place the mixture in a food processor and mix until smooth, then add the olive oil (with the motor running) until well blended.
Refrigerate for a few hours before using. Use within 5 days, or freeze.
Happy Fooding!
