QUICK CHICKEN LIVER PÂTÉ
Ingredients
Serves 6
50g (2oz) butter
4 tbsp finely chopped onion
250 g (8oz) chicken livers, trimmed. (This is a messy business so I cheated. From Leader Price, I bought frozen Foies de Volaille, cuit dans la graisse de canard, 300g)
2 hard-boiled eggs
175g (6oz) cream cheese (I used Mascapone)
1 to 2 tbsp cognac
2 tbsp finely-chopped parsley
Salt and freshly ground black pepper
Pinch of cayenne pepper
Pinch of freshly-grated nutmeg
Pinch of allspice
For garnish and to serve
2 tbsp chopped chives, lettuce leaves, tomato wedges
Chilled butter and fingers of hot toast
Method
1. Melt a little butter in a frying pan. Add the onion and sauté about 8 minutes until transparent. Remove with a slotted spoon. For fresh livers:- melt remaining butter, add livers and cook, stirring constantly, over medium heat, for 5 to 8 minutes. They should be tender but the insides still pink. Drain on absorbent paper. For pre-cooked livers:- defrost, drain off liquid.
2. Put the chicken livers, sautéed onions and hard-boiled eggs into a bowl and purée using an electric blender or a food processor.
3. With a wooden spoon work in the cream cheese and cognac together until light and fluffy.
4. Mix this into the liver purée. Mix in the parsley, seasoning and spices.
5. Put into a loaf tin or individual ramekins, smooth the top and cover completely with a layer of melted butter. Cool several hours. Can be frozen.
6. To serve:- Put a slice or a ramekin on a salad plate. Sprinkle with chives and decorate with lettuce and tomatoes, hot toast fingers and a pot of cold butter. §§§