Chicken liver pate
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.
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|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|
- 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.