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.