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Jamie Oliver Chicken Liver Pate

Jamie Oliver Chicken Liver Pate Recipe
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Jamie Oliver’s Chicken Liver Pâté is a smooth and rich spread made from sautéed chicken livers, shallots, garlic, and butter, blended to create a luxurious texture. Flavored with a splash of brandy or sherry, this pâté has a deep, complex taste with a hint of sweetness from the livers and a buttery finish.

Ingredients

Scale

To make one batch (serves 6-8), gather the following ingredients:

  • 400g (14 oz) chicken livers, cleaned and trimmed: The star ingredient, giving the pâté its distinct flavor.
  • 2 shallots, finely chopped: Adds sweetness and depth to the pâté.
  • 2 cloves garlic, minced: For a subtle garlic flavor.
  • 100g (7 tbsp) unsalted butter, divided: Adds richness and creaminess to the pâté.
  • 2 tbsp brandy or sherry: For a touch of sweetness and depth.
  • Fresh thyme leaves (optional): Adds an aromatic herbal note.
  • Salt and pepper, to taste: For seasoning.
  • A pinch of ground nutmeg (optional): Adds a warm spice.

Instructions

Step 1: Sauté the Aromatics

  1. Melt 50g (3½ tbsp) of the butter in a frying pan over medium heat.
  2. Add the chopped shallots and garlic, and sauté for 3-4 minutes until soft and fragrant.

Step 2: Cook the Chicken Livers

  1. Add the chicken livers to the pan and cook for 5-7 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside.
  2. Stir in the brandy or sherry and allow it to simmer for another 1-2 minutes until the alcohol evaporates.
  3. Season with salt, pepper, and a pinch of nutmeg (if using).

Step 3: Blend the Mixture

  1. Transfer the chicken livers and aromatics to a blender or food processor.
  2. Add the remaining butter and blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture until it reaches your desired consistency.

Step 4: Adjust and Season

  1. Taste the pâté and adjust the seasoning with additional salt and pepper if needed.
  2. For an extra touch, you can blend in some fresh thyme leaves.

Step 5: Transfer and Chill

  1. Transfer the pâté into a serving dish or ramekins and smooth the top with a spatula.
  2. Melt the remaining butter and pour it over the top of the pâté to seal it.
  3. Chill in the refrigerator for at least 2 hours to allow the flavors to develop.

Step 6: Serve

  1. Serve the chicken liver pâté with crusty bread, toast, or crackers. You can also pair it with pickles or chutney for added flavor.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-chicken-liver-pate/