Delia Smith’s Chicken Liver Pâté is a rich and indulgent dish that’s perfect for entertaining or as a delicious appetizer. Smooth and creamy, this pâté blends tender chicken livers with butter, garlic, and fragrant herbs, resulting in a luxurious spread that pairs beautifully with crackers, toast, or crusty bread. This classic recipe is simple to make and elevates any gathering with its elegant yet comforting flavors.
What is Delia Smith Chicken Liver Pâté?
Delia Smith’s Chicken Liver Pâté is a velvety, savory spread made by blending sautéed chicken livers with butter, garlic, herbs, and a touch of brandy. This pâté offers a delightful balance of richness and flavor, making it a versatile dish that can be served as a starter or snack. The creamy texture and depth of flavor from the chicken livers and seasonings make it an irresistible addition to any table.
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Why You Should Try This Recipe
- Easy to make: Despite its luxurious taste, this pâté is quick and simple to prepare.
- Rich and flavorful: The combination of chicken livers, garlic, and butter creates a creamy, savory dish.
- Perfect for entertaining: Serve it as an elegant appetizer or part of a charcuterie board.
- Budget-friendly: Chicken livers are an affordable ingredient that results in a high-end dish.
- Versatile: Enjoy it with toast, crackers, or alongside pickles for added contrast.
Ingredients Needed to Make Delia Smith Chicken Liver Pâté
- Chicken livers (400g / 14 oz): Cleaned and trimmed, providing the rich base of the pâté.
- Butter (175g / ¾ cup): Adds creaminess and helps bind the pâté.
- Garlic cloves (2): Minced, for aromatic depth.
- Shallots (2): Finely chopped, adding sweetness and balance.
- Brandy (2 tbsp): Enhances the flavors and adds a subtle warmth.
- Thyme (1 tsp): Fresh or dried, adding herbal notes to the pâté.
- Double cream (2 tbsp): For an extra smooth and rich finish.
- Salt and pepper: To taste, for seasoning.
Equipment
- Frying pan
- Blender or food processor
- Knife and chopping board
- Measuring cups and spoons
- Small ramekins or containers for storage
Instructions to Make Delia Smith Chicken Liver Pâté
- Prepare the chicken livers: Clean the chicken livers by trimming away any fat or sinew. Rinse them under cold water and pat dry with paper towels.
- Sauté the shallots and garlic: In a large frying pan, melt 25g (2 tbsp) of butter over medium heat. Add the chopped shallots and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook the chicken livers: Add the chicken livers to the pan and cook for 5-7 minutes, turning occasionally, until browned on the outside but still slightly pink in the middle.
- Add the brandy and herbs: Pour in the brandy and sprinkle in the thyme, cooking for another 1-2 minutes until the brandy has reduced slightly.
- Blend the pâté: Transfer the cooked livers and shallots to a blender or food processor. Add the remaining butter and the double cream, then blend until smooth. Season with salt and pepper to taste.
- Chill the pâté: Spoon the mixture into small ramekins or containers, smoothing the top with a spatula. Allow the pâté to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.
- Serve: Serve the chilled pâté with crusty bread, toast, or crackers, and enjoy!
What Goes Well With Delia Smith Chicken Liver Pâté
- Crusty bread: Freshly baked French bread or sourdough is perfect for spreading the pâté.
- Crackers: Serve with a variety of crackers for a light and crispy contrast.
- Pickles: Pickled gherkins or onions add a tangy bite that complements the richness.
- Fruit chutney: A sweet chutney, such as apple or fig, pairs beautifully with the savory pâté.
- Salad greens: Serve alongside a light green salad for a refreshing balance.
Expert Tips for Making the Best Delia Smith Chicken Liver Pâté
- Don’t overcook the livers: Make sure the livers are still slightly pink inside to maintain a smooth texture and prevent dryness.
- Use high-quality butter: The richness of the butter is key to achieving the perfect creamy pâté.
- Chill thoroughly: Let the pâté chill for at least 2 hours in the fridge to allow the flavors to develop and the texture to set.
- Add more herbs: For an extra burst of flavor, experiment with other herbs like parsley or tarragon.
- Seal with clarified butter: If storing for a few days, pour a layer of melted butter over the pâté to preserve it.
Easy Variations of Delia Smith Chicken Liver Pâté
- Add bacon: Fry a few strips of bacon and blend it into the pâté for extra richness and flavor.
- Vegan option: Substitute the chicken livers with lentils and mushrooms for a plant-based alternative.
- Spicy version: Add a pinch of cayenne pepper or paprika for a spicier twist.
- Add nuts: Blend in toasted walnuts or almonds for added texture and flavor.
- Citrus twist: Stir in a little lemon zest to brighten the flavors.
Best Practices to Store Delia Smith Chicken Liver Pâté
- Refrigerate leftovers: Store the pâté in an airtight container in the fridge for up to 5 days.
- Freeze for later: Chicken liver pâté freezes well. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Cover with butter: To extend the pâté’s shelf life, seal it with a layer of melted butter before storing.
Best Practices to Reheat Delia Smith Chicken Liver Pâté
- Serve chilled: Pâté is best served cold or at room temperature, so reheating is not necessary.
- Refresh the flavor: If made in advance, stir in a little extra butter or cream before serving to refresh the texture.
How Can I Make Delia Smith Chicken Liver Pâté Healthier?
- Use less butter: Reduce the amount of butter to make the pâté lighter while still maintaining its creamy texture.
- Replace cream: Use a lower-fat option like milk or yogurt instead of double cream.
- Add vegetables: Blend in cooked mushrooms or carrots to add nutrients and cut down on the fat content.
- Use olive oil: Swap out some of the butter for olive oil to make a lighter, healthier version.
Nutrition Value (per serving):
- Calories: 320
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 3g
- Protein: 16g
- Fiber: 1g
FAQs
Can I freeze chicken liver pâté?
Yes, chicken liver pâté freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
How long can chicken liver pâté be stored in the fridge?
Chicken liver pâté can be stored in the fridge for up to 5 days in an airtight container. For longer storage, sealing it with a layer of melted butter will help preserve its freshness.
Can I use a substitute for brandy in chicken liver pâté?
Yes, you can substitute brandy with other spirits like cognac, sherry, or even white wine. If you prefer an alcohol-free version, a splash of chicken or vegetable stock works well.
What can I serve with chicken liver pâté?
Chicken liver pâté pairs beautifully with crusty bread, crackers, or toast. You can also serve it with pickles, chutney, or fresh fruit like figs or grapes to balance the richness.
Final Words
Delia Smith’s Chicken Liver Pâté is a decadent and flavorful appetizer that’s perfect for any occasion.
Pair it with crusty bread, pickles, or chutney for an irresistible combination that will leave your guests wanting more!
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Print
Delia Smith Chicken Liver Pate Recipe
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6
- Category: Appetizer
- Method: Sautéing and blending
- Cuisine: British
Description
Delia Smith’s Chicken Liver Pâté is a velvety, savory spread made by blending sautéed chicken livers with butter, garlic, herbs, and a touch of brandy. This pâté offers a delightful balance of richness and flavor, making it a versatile dish that can be served as a starter or snack. The creamy texture and depth of flavor from the chicken livers and seasonings make it an irresistible addition to any table.
Ingredients
- Chicken livers (400g / 14 oz): Cleaned and trimmed, providing the rich base of the pâté.
- Butter (175g / ¾ cup): Adds creaminess and helps bind the pâté.
- Garlic cloves (2): Minced, for aromatic depth.
- Shallots (2): Finely chopped, adding sweetness and balance.
- Brandy (2 tbsp): Enhances the flavors and adds a subtle warmth.
- Thyme (1 tsp): Fresh or dried, adding herbal notes to the pâté.
- Double cream (2 tbsp): For an extra smooth and rich finish.
- Salt and pepper: To taste, for seasoning.
Instructions
- Prepare the chicken livers: Clean the chicken livers by trimming away any fat or sinew. Rinse them under cold water and pat dry with paper towels.
- Sauté the shallots and garlic: In a large frying pan, melt 25g (2 tbsp) of butter over medium heat. Add the chopped shallots and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook the chicken livers: Add the chicken livers to the pan and cook for 5-7 minutes, turning occasionally, until browned on the outside but still slightly pink in the middle.
- Add the brandy and herbs: Pour in the brandy and sprinkle in the thyme, cooking for another 1-2 minutes until the brandy has reduced slightly.
- Blend the pâté: Transfer the cooked livers and shallots to a blender or food processor. Add the remaining butter and the double cream, then blend until smooth. Season with salt and pepper to taste.
- Chill the pâté: Spoon the mixture into small ramekins or containers, smoothing the top with a spatula. Allow the pâté to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.
- Serve: Serve the chilled pâté with crusty bread, toast, or crackers, and enjoy!
