chicken liver pate

How To Make chicken liver pate

• 1

  Melt 1 oz of the butter in a large frying pan and cook the onion, carrot, celery and garlic over a low heat until meltingly soft (about 20 minutes).
• 2

  While this is cooking, trim the chicken livers of any gristle and cut off any discoloured bits. Pat dry on kitchen paper. Remove the softened vegetables with a slotted spoon to the bowl of your food processor.
• 3

  Heat the pan again, add the livers and 1/2 oz of the butter and fry over high heat, turning them brown, for about 3 minutes, until they are nice and crisp on the outside but still pink and juicy in the middle. Add the chopped lemon thyme and a splash of you chosen tipple, bubble for a minute and then tip into the food processor bowl and season with salt and pepper. Chuck in the remaining butter and blitz in pulses until fairly smooth - I like a bit of texture; this is not a parfait.
• 4

  Scrape out into a large earthenware bowl or spoon into individual bowls. Smooth the top, scatter with springs of lemon thyme and pour over a thin layer of clarified butter. This will now keep forages in the fridge.
• 5

  Serve with toasted fingers ciabatta, but remember to bring it to room temperature before serving - frige-cold pate will not do!
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