Chicken Liver Pâté
The classic starter – this chicken liver pâté, served simply with warm toast and rocket leaves, is taken from the Dairy Diary Favourites Cookbook.
Ingredients
Butter 50g (2oz)
Onion 1, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Chicken livers 400g pack, trimmed and chopped
Bay leaves 2
Dried thyme ½ tsp
Brandy 2 tbsp
Double cream 3 tbsp
Salt and freshly ground black pepper
Sliced gherkins to serve (optional)
Toasted French bread and rocket to serve (optional)
Instructions
1
Melt the butter in a saucepan and gently fry the onion and garlic for 5 minutes or until softened. Add the chicken livers, bay leaves and thyme. Cover and cook gently for about 10 minutes until the livers are tender and no longer pink.
2
Remove the bay leaves and spoon the mixture into a food processor or blender. Add the brandy and blend until smooth. Stir in the double cream and season to taste.
3
Pour into ramekins or a large serving dish and chill for 2–3 hours until firm. Garnish with sliced gherkins, if wished, and serve with lightly toasted French bread and a few rocket leaves, if you like.
Chicken with Rosemary & Mustard
A flavoursome Chicken with Rosemary & Mustard recipe from the Dairy Diary 2019.
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