I have started buying a lot more offal these days, mainly because it is cheap and tasty, but also because it is full of goodness (high in iron and protein, low fat and lots of other essential vitamins and minerals).
Admittedly, liver is not the most appetising food to look at. Here is 400 g of chicken livers:
I was therefore pleasantly surprised to find that pate is surprisingly easy to make at home. I had never really considered making pate before, but when flicking through Delia's Complete Cookery Course, I was taken by this recipe. A bit of research on the net and I came up with this version:
- 400 g chicken livers
- 100 g butter
- 2 cloves garlic, chopped
- ~10 chives, chopped
- Sprig of thyme
- 150 ml red wine
- Salt and pepper
Heat a large frying pan and melt half of the butter. Add the garlic.
When the butter starts to foam, add the chicken livers. Keep stirring and turning them over for 4 minutes.
Add the wine and herbs, bring to the boil then reduce to a gentle simmer for a further 4 minutes.
Remove the pan from the heat. Leave to rest for 10-15 minutes, then blend in a food processor until smooth.
Now, remove the blade from the food processor and pour the pate into a suitable dish or bowl. (Note - make sure you do take the blade out, unless like me you wish to splash hot pate all over your kitchen and self).
Melt the remaining butter in a microwave or over a low heat. Pour over the pate - this will form a sort of crust to preserve your pate. Of course, if you aren't planning on keeping it for too long, then don't bother with the butter on top!
Leave to set uncovered in the fridge for at least 2 hours, and preferably overnight.
The result is a little runnier than shop-bought pate, but it was pretty satisfying. I didn't much fancy eating the butter layer on top so just scraped it away!
Serve on toast, crackers, or with some vegetable sticks to dip!