Chicken Liver Pate Recipe Jamie Oliver
Chicken liver pate is a classic French dish that is rich, creamy, and full of flavor. This recipe by Jamie Oliver is a delicious and easy way to enjoy this delicacy at home. Perfect for spreading on crusty bread or crackers, this pate is sure to impress your guests at any gathering.
Prep Time: 15 minutes Cook Time: 20 minutesIngredients:
- 400g chicken livers, trimmed
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 100g butter
- 2 tablespoons brandy
- 1 teaspoon thyme leaves
- 1 bay leaf
- 100ml double cream
- Salt and pepper to taste
Instructions: How to Cook Chicken Liver Pate Jamie Oliver
- In a large frying pan, melt half of the butter over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the chicken livers to the pan and cook for about 5 minutes until they are browned on the outside but still pink in the middle.
- Pour in the brandy and let it bubble for a few seconds, then add the thyme leaves and bay leaf. Season with salt and pepper.
- Remove the pan from the heat and let it cool slightly. Discard the bay leaf.
- Transfer the mixture to a food processor and blend until smooth. Add the remaining butter and cream, and blend again until well combined.
- Transfer the pate to a serving dish or individual ramekins. Smooth the top with a spatula and cover with a thin layer of melted butter to seal.
- Refrigerate for at least 2 hours to allow the flavors to develop. Serve with toasted bread or crackers.
