12
recipes
Quick Chicken Liver Pâté
•
175 g unsalted butter, softened
•
450g chicken livers, trimmed and cleaned
• 2 shallots, finely chopped
•
1 teaspoon soft thyme leaves
• 2 cloves garlic, finely chopped
•
2 tablespoons brandy
•
2 teaspoons anchovy essence
•
Half a teaspoon ground black pepper
• 55g clarified butter, melted
•
Heat 15g of the butter in a frying pan until foaming. Add half the livers and fry quickly
on all sides for about 4-5 minutes until golden, but still pink in the middle.
•
Repeat with a second batch of butter and livers. Place the livers and any juices into
the beaker provided.
•
In the same pan, heat another 15g butter, add the shallots, thyme and garlic, and
cook over a moderate heat until the shallots are soft but not coloured.
•
Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to
release the thick juices.
•
Place everything in the beaker, including the remaining unsalted butter and blend
until smooth (blend in portions if necessary).
• If you want a very smooth pâté, pass the mixture through a fine sieve and put in a
bowl.
• Cover with Clingfilm, cool, and then refrigerate. If not using within 48 hours, cover the
top with clarified butter.
Summary of Contents for VHB083
Page 1: ...selection of recipes included ...
Page 7: ...7 e q w ...
Page 9: ...9 q w e ...
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