Blog Challenge #3: Chicken Liver Pate

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When I opened my email and saw that someone wanted me to try to make liver pate, I was excited and slightly horrified. Let me explain.  I have eaten goat head, roasted sheep intestines, tripe soup, and various other unmentionable parts of the animal, and mostly have had no problems. With one exception. I dislike liver. I’ve tried, really! One time I purchased an overpriced portion of Fois Gras (understanding that this is the best liver can get) and it was still all I could do to get it down… So with this at the forefront of my thinking I set about researching a liver pate recipe that I could make, taste, and if possible, love. The first thing that popped into my mind was, whether people could actually tell the difference between dog food and pate? From my experience, what I fed good old Rover looked and smelled the same as the pate I could get at my local deli. I wanted to create something without that association in my mind. I think that I researched every recipe that could be located on the subject. In sheer confusion, I settled on a formula that was assured by Nigel Slater to be the smoothest and tastiest pate I would ever eat. Hey how could he be wrong? So today I give you Nigel Slater’s chicken liver pate.
What you need:
  • 1/2 kilo chicken livers
  • enough milk to soak the livers in
  • 125g butter + 50g to melt on top
  • 100ml whipping cream
  • 1-2 ounces brandy
How it’s done:
  • Trim the livers and soak them in the milk for half an hour
  • Soften the butter
  • Take one third of the butter and heat it in a frying pan until foaming
  • Drain the livers and fry until they are golden on both sides. (Acording to Nigel, the butter should be hot enough for this to take only a few minutes)
  • Now add the livers, frying butter, softened butter, and cream into a food processor or blender. Season with salt and pepper and pulse until smooth.
  • Heat the brandy in the frying pan and bring to a boil to burn off some of the alcohol.
  • Add this to the blended livers and continue to pulse until you have a nice pink smooth mixture.
  • There will still be a slight graininess to the puree so you must force the mixture through a wire sieve with a spatula. (This step removes the dog food texture, and leaves you with a silky smooth pate.)
  • Place the pate in a bowl and refrigerate for 30 min.
  • Once the pate has set melt the 50g of butter, skimming the surface to remove the solids, and pour onto the surface of the pate to seal it.
  • After 4-5 hours the pate will be ready to eat….

**Tasting Notes**
Now that I had created a fine pate, next came the actual point at which I had to place some of it in my mouth. I’ll be honest, it smelled amazing! Nigel was right, it was velvety smooth and the initial taste in the front of my mouth was a wonderful combination of butter, cream and brandy. Unfortunately the after taste was all liver. Creamy brandy or not it was still liver! So at this point in my life this is the best liver I have ever had, but truthfully it is still something I will regularly avoid on a menu.  And just as a side note, my family wouldn’t touch it.
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One Response to Blog Challenge #3: Chicken Liver Pate

  1. I found this post so funny!! I remember my mom heating liver in the microwave for our dog…the whole house smelled horrid! I just can’t get past it. I know in my mind how good liver is for you, and I regularly have liver on hand since I get my whole chickens straight from the farmer, BUT…I think I will just keep adding them to the broth pot! Thanks for the laugh!!

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