Chicken liver pâté is one of those dishes that everyone should have a basic recipe for.
The basic recipe can then be built on and customised as you wish. There are so many flavours that can be paired with a really good chicken liver pâté. This week, I am sharing my recipe for my chicken liver pâté with pickled plums on toast. It is the perfect starter for any dinner party.
The pickled plums and gherkins are a welcome and sharp addition to the smooth, rich pâté. When it comes to serving up this dish, you have two options. You can tear the bread into four pieces and plate each one up individually or you can leave the bread in one piece and place it in the middle of the table as a kind of tear and share starter that everyone can tuck into.
I recommend using the best quality bread that you can get your hands on for the base of the dish.
Edinburgh is full of wonderful little bakeries; it is worth finding the one closest to you and checking out what they have to offer.
For the pâté
1 small onion, peeled and finely diced
2 stalks thyme
2 cloves garlic, crushed
500g chicken livers, fully trimmed
2 measures brandy, 50ml approximately
Melt the butter in a non-stick pan and add the chopped onion, thyme and garlic.
Cook for 2 minutes.
Add the fully trimmed chicken livers (ask the butcher to trim these for you) and cook for 3 minutes or until they are just pink in the centre.
Remove the livers from the pan and set aside.
Add the brandy and flambé. Please be careful here and don’t set your curtains on fire!
Add the double cream and reduce by a third.
Add back in the chicken livers.
Blend in a high speed blender until silky smooth.
Pass through a fine sieve.
Season with salt to taste
Refrigerate until needed.
For the pickled plums
150g caster sugar
100ml cider vinegar
2 plums, finely diced
Boil up the sugar and water and pour over the vinegar
Whilst it is still hot, add the diced plums and allow to cool
To garnish and serve
Some rustic bread torn into 4 pieces or left as one large piece depending on your preference
4 gherkins, sliced as thinly as you can
Put your pâté into a piping bag
Toast or heat up your bread until golden brown
Pipe the pâté sporadically over the bread
Sprinkle over the plums
Sprinkle over the gherkins
Sprinkle over the baby herbs
Make sure to enjoy whilst still nice and hot