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Delia Smith Chicken Liver Pate

Delia Smith Chicken Liver Pate Recipe

  • Author: Ekani Ella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Serve the chilled pâté with crusty bread, toast, or crackers, and enjoy!

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/delia-smith-chicken-liver-pate-recipe/