Tag Archives | chicken liver pate

the best ever chicken liver pate

chicken liver pate with marmalade with baguette melba toast

I love to serve chicken liver pate with a crispy melba toast and a dollop of something sweet. Its silken smooth so it needs the crunch. The Marmalade offers a bitter-sweet flavour which is rather delicious and quite Christmassy too. If you want to be really wild, stir a splash of whiskey into the marmalade to give it that boozy edge.

chicken liver pate with marmalade

I sort of had an intention to make a clementine jelly to go with the pate, but that plan fell apart when I realised I was running out of year. You know the feeling as you catapult towards Christmas in the silly season and suddenly realise you have bitten off more than we can chew? Literally and figuratively. I once made jelly out of dessert wine which was delectable with this pate. Continue Reading →

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the best chicken liver pate with focaccia melba toast

a delicious pate with melba toasts

So yesterday I decided to make this delicious, very buttery and very easy chicken liver pate to take to the Jesse Clegg concert at Kirstenbosch. I am passionate about picnic’s and can’t get enough of them.  Probably the highlight of summer for me are all the beach and concert picnics.

I also found a loaf of focaccia bread in my freezer which I had made on my bread making course at ‘bread & wine’ and thought this would make nice melba toasts. You can use any bread, but I love making them out of Italian breads.

Take the loaf and slice up very finely – I use an electric carving knife for this.

Place the slices of bread onto baking sheets or on a cooling rack on a baking sheet and put in the oven at around 150 degrees for about 20 minutes.  I did this on convection and turned the slices around a few times, but you could have it on normal and then do 2 batches.

chicken liver pate – recipe

  • 250gm chicken livers
  • 125gm butter (and a bit extra to coat the top if desired)
  • 1 large onion (white), chopped
  • 1 – 2 cloves garlic, crushed
  • 1 bay leaf
  • 20ml brandy
  • freshly ground black pepper

To make: (I doubled up on this and made 7 small ramekins which freeze very well for all the future picnics)

  • melt the butter in the pan and saute the onion for a couple of minutes
  • add the chicken livers, garlic and bay leaf and cook over a moderate heat , stirring until the chicken livers are just done – about 4 minutes
  • add the brandy

  • remove from the heat and allow to cool
  • remove bay leaf and blend in a food processor
  • season with a bit of salt and lots of black pepper (to taste)
  • spoon into ramekins or other serving dishes and cool
  • when cool melt some butter (microwave is great) and pour over the pate which looks pretty decorated with a bay leaf
  • cool in the fridge until serving 

So it all worked out perfectly well until I got to the concert and discovered I had left the pate behind. A friend was asked to pick up some replacements from woolies on the way ….at least all the melba toast was eaten, and washed down with quite a few bottles of Graham Beck Brut.

scoop, spread and eat

2009/10 summer concert schedule

a lovely little picnic at Kirstenbosch (David's pic)

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