Recipe For Chicken Liver Pate Jamie Oliver
Chicken liver pate is a classic dish that is rich, creamy, and full of flavor. This recipe by Jamie Oliver is a delicious and easy way to enjoy this traditional French delicacy. Perfect as an appetizer or a light lunch, this pate is sure to impress your guests.
Prep time: 15 minutes Cook time: 10 minutesIngredients:
- 500g chicken livers
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 100g unsalted butter
- 2 tablespoons brandy
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions:
- In a large frying pan, melt half of the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the chicken livers to the pan and cook for about 5 minutes, or until they are browned on the outside but still slightly pink on the inside.
- Remove the pan from the heat and pour in the brandy. Be careful as it may flame up. Allow the flames to subside, then return the pan to the heat.
- Add the thyme leaves, bay leaf, salt, pepper, and nutmeg to the pan. Stir well to combine all the flavors.
- Reduce the heat to low and cook for another 2-3 minutes, or until the livers are cooked through but still tender.
- Remove the bay leaf from the pan and transfer the mixture to a food processor. Add the remaining butter and blend until smooth and creamy.
- Transfer the pate to a serving dish or individual ramekins. Smooth the top with a spatula and refrigerate for at least 2 hours, or until set.
- Serve the chicken liver pate with toasted bread or crackers, and enjoy