Chicken liver pate

Bite 10/12/2012

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Warren Elwin

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You can seal your pate with clarified butter. To do this, melt unsalted butter in a pot — the milk solids will separate from the butter fat. Pour the clear butter fat on top of the pate to “seal” the ramekins, leaving the milk solids in the pot.

Ingredients

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½	Onion
1 tbsp	Fresh ginger, finely grated
3 sprigs	Fresh thyme, leaves removed and chopped
500 g	Chicken livers
3 tbsp	Flour, seasoned with a pinch of salt
2 tbsp	Cooking oil
5 tbsp	Gin, or bourbon
2	Oranges, zest of one and juice of both
50 g	Butter, softened

Directions

Finely chop ½ an onion. Add 1 Tbsp finely grated ginger, and the chopped leaves from 3 sprigs of fresh thyme.
Heat a little oil in a pan and gently cook the onion mix until soft. Remove to a bowl.
Clean 500g of chicken livers and very lightly dredge in seasoned flour. Reheat pan with 2 Tbsp of bacon fat, or oil, and fry the livers until firm to the touch.
They should still be pink inside. Remove the livers to the bowl, and deglaze the hot pan with 5 Tbsp of bourbon or gin, the zest of 1 orange and the juice of 2. Add to the bowl and mix together.
Blend the mixture in a food processor with 50g of softened butter until smooth. Season to taste.
Spread into individual ramekins and garnish with thyme sprigs. Chill well before serving.