Chicken liver and walnut Pâté recipe
information
Cover the top of the pate with a piece of foil if it begins to brown too quickly; this will prevent overbrowning and drying out.
ingredients
Garnish the finished pate with whole walnuts and large bay leaves. Serve as a starter for 12 people with fingers of hot toast or alternatively as a snack with a mixed salad and crisp rolls.
500 g (1 lb) chicken livers
100 g (4 oz) walnut pieces, chopped
100 g (4 oz) butter
1 small onion, finely chopped
1 - 2 cloves garlic, crushed (optional)
2 bay leaves
100 g (4 oz) streaky bacon rashers,
rinds removed and chopped 2 tablespoons dry or medium sherry
1 tablespoon brandy
2 large eggs, beaten
pinch of freshly grated nutmeg
salt and freshly ground black pepper
100 g (4 oz) walnut pieces, chopped
100 g (4 oz) butter
1 small onion, finely chopped
1 - 2 cloves garlic, crushed (optional)
2 bay leaves
100 g (4 oz) streaky bacon rashers,
rinds removed and chopped 2 tablespoons dry or medium sherry
1 tablespoon brandy
2 large eggs, beaten
pinch of freshly grated nutmeg
salt and freshly ground black pepper
method
1. Melt the butter in a saucepan, add the chicken livers, onion, garlic, if using, bay leaves and bacon. Simmer gently for 10 minutes, stirring from time to time. Remove from the heat and leave to cool for about 30 minutes.
2. Heat the oven to 170C/325F/Gas 3.
3. Remove the bay leaves from the liver mixture and put the mixture
through a mincer or chop finely. Stir in the remaining ingredients with salt and pepper to taste. Mix thoroughly.
4. Transfer the mixture to a 850 ml (1 1/2 pint) round, rectangular or oval terrine, ovenproof dish or tin.
5. Place the dish in a roasting tin and pour in enough water to come halfway up the dish. Bake in the oven for 1 1/2 hours or until firm to the touch. Leave until cold then cover and refrigerate overnight.
6. Serve straight from the dish, or run a knife around the edge of the dish, then invert a serving plate on top of the dish. Hold the mould and plate firmly together and invert them giving a sharp shake halfway round. Serve cut into slices.
2. Heat the oven to 170C/325F/Gas 3.
3. Remove the bay leaves from the liver mixture and put the mixture
through a mincer or chop finely. Stir in the remaining ingredients with salt and pepper to taste. Mix thoroughly.
4. Transfer the mixture to a 850 ml (1 1/2 pint) round, rectangular or oval terrine, ovenproof dish or tin.
5. Place the dish in a roasting tin and pour in enough water to come halfway up the dish. Bake in the oven for 1 1/2 hours or until firm to the touch. Leave until cold then cover and refrigerate overnight.
6. Serve straight from the dish, or run a knife around the edge of the dish, then invert a serving plate on top of the dish. Hold the mould and plate firmly together and invert them giving a sharp shake halfway round. Serve cut into slices.
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