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Chicken liver pate with date jam

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Chicken liver pate:

• Olive oil
• 250g free-range chicken livers
• Salt and milled pepper
• ¼ cup (60ml) brandy
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 tbsp (15ml) thyme leaves
• ⅔ cup (160g) butter
• ½ cup (125ml) thick cream

Date jam:

• 200g dates, soaked in boiling water, drained
• 2 red onions, finely diced
• Juice and grated peel of 1orange
• ¼ cup (60ml) red wine vinegar
• 1 tsp (5ml) mixed spice

For serving:

• 1 loaf crusty bread, or crackers

Preparation method

Chicken liver pate:

  1. Heat oil, and fry livers until well browned but still medium-rare in the centre. Season.
  2. Deglaze pan with brandy.
  3. Tip livers and pan drippings into a food processor. Process.
  4. Add a glug of oil to pan, and sauté onion, garlic and thyme. Add to livers.
  5. Blitz mixture until smooth.
  6. Add butter, and process until combined.
  7. Mix through cream, adjust seasoning and spoon mixture into small serving bowls.
  8. Refrigerate to set.

Date jam:

  1. Purée dates until smooth.
  2. Caramelise onions in a little oil.
  3. Add remaining ingredients and date purée, and cook until mixture forms a jammy consistency. Add a splash of water if necessary. Allow to cool.
  4. Serve with pâté, and crusty bread or crackers.