Soups and Starters
Recipes
-
Chicken Liver Pate
with Sweet and Sour Onion Salsa Recipe
Ingredients
Serve
4
-
250 g/8 oz
chicken livers
-
50 g/2 oz
butter
-
1 shallot,
finely chopped
-
3
tablespoons Madeira
-
3
tablespoons double cream
-
1 teaspoon
pink peppercorns, crushed salt and pepper
-
crisp bread
or toast, to serve
Sweet
and
sour
onion salsa:
-
2 red
onions, sliced
-
1 tablespoon
olive oil
-
3
tablespoons balsamic vinegar
-
2
tablespoons soft brown sugar
-
1 rosemary
sprig, bruised
-
4
tablespoons water
Method:
-
Trim the chicken livers discarding any
discolored parts, wash and dry well.
-
Melt the butter in a frying pan. Add the shallot
and fry over a medium heat for 5 minutes.
Increase the heat and add the chicken livers.
-
Fry for 3-4 minutes until browned on all sides,
but still slightly pink in the centre.
Remove the livers using a slotted spoon and
place in a food processor or blender.
-
Add the
Madeira to the frying pan and reduce by half,
scraping the sediment from the base of the pan.
Scrape
into the
blender and add the cream and a little salt.
-
Process to form a smooth paste and pass through
a
fine sieve. Stir in the peppercorns and spoon
into a small dish. Leave to cool and then chill
overnight.
-
To make the salsa, place all the
ingredients in a saucepan and season with salt
and pepper. Simmer over a low heat for 20
minutes until soft and caramelized. Leave to
cool.
-
Serve the pate and salsa together with
crisp bread or toast.
Soups and Starters Recipes -
Chicken Liver
Pate with Sweet and Sour Onion Salsa Recipe