This is the recipe I use for making chicken liver pate. I found it in a magazine at the Prahran market back in 2005 and I’ve been making it ever since.
It used to be a special occasion dish only but since reading more about how beneficial eating liver is for thyroid and liver health, I’ll be adding it in at least fortnightly.
Chicken Liver Pate
Yield 4-5 150-170ml pots
2 tablespoons olive oil
1 brown onion, diced
1 clove of garlic, crushed
1 sprig chopped thyme
1 sprig chopped rosemary
500g organic chicken livers, cleaned of sinew
30 ml brandy or grand marnier
1 teaspoon orange rind
250g organic butter, diced into cubes
salt and pepper to taste
Heat the olive oil and sauté the onion, garlic and herbs until soft.
Add the livers and seal all over, cooking for about 3-5 minutes. Transfer frying pan to a moderate oven and cook for another 5 minutes or until livers are cooked (no blood, but they can still look slightly pink).
Remove and cool before putting into the bowl of your food processor.
Add the brandy, orange rind, salt and pepper and blend to a creamy paste, then add butter cubes gradually.
Transfer to small pots and cover with melted butter (optional). Refrigerate overnight.
Pate will keep in the fridge for up to a week, so unless you've got a big family to share it with, cover the tops of the pots with melted butter (let the butter set) then cover tightly and store in the freezer.