- 126 G of onion
- 475 G of chicken liver the company that I buy chicken livers from sells them prepared to cook. If this is not the case for you, make sure to trim off any fibrous bits or excess fat,
- 106 G of kerrygold butter
- 11 gr garlic
- 2 gr pepper
- 4 g olive salt
- 80 gr ice wine if you do not have access to a good ice wine, I suggest a quality port, and if you do not want to use alcohol, then blackcurrant jelly
- 7 g thyme
- 120 gr whipping cream
- 90 gr water
- Make sure the jars and lids are perfectly clean before pouring the pate in and fastening the lids.Organ meats are more delicate than muscle meats and can deteriorate more quickly, so work quickly to put the pate into the jars and refrigerate the pate as soon as possible afterwards.
- Dice the onion and peel the garlic
- Add the onions to hot butter...any butter will give a good result, but the quality of the butter has a significant impact on how the final product will taste. I used Kerry Gold, which has a beautiful flavour, and is responsible for the vivid colour in this image.
- Fry the diced onion in hot butter.
- Next, add the livers to the frying onions, be careful of spattering.
- Add the garlic and the thyme.
- Cook until the liver has just lost it's redness, then add the ice wine to deglaze the pan.
- Spoon the cooked ingredients into a blender or food processor fitted with the metal blade, and blend, adding the cream and sufficient warm/hot water to give a good consistency.
- Pour into jars. Keeps well in the freezer. I like to cover it with a thin layer of melted butter to prevent flavour loss.
- This is delicious on baguette with a bit of tart jam, in this case, made from red peaches and amaretto, arranged in a rosette with a fresh cheese centre
Tried this recipe?Let us know how it was!