serves
20
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
20
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 2 tsp olive oil
- 250 g salted butter, plus 1 tbsp extra for cooking
- 250 g chicken livers, patted dry with paper towel
- 1 medium brown onion, chopped
- 4 cloves garlic
- 2 tsp dried thyme
- 1 orange, zested and juiced
- 2 tsp Dijon mustard
- 60 ml brandy
- 1 tsp salt
- 1 tsp cracked black pepper
- Orange marmalade, to serve
- 4-6 slices white bread, for toasting
Chilling time: at least 2 hours. Standing time: 20 minutes.
Instructions
1. In a frypan on high heat, add the olive oil and the tablespoon of butter.
2. Let that heat up in the pan before you add the chicken livers. Make sure you dry off the chicken livers with paper towel, otherwise they will spit at you, literally. Fry the chicken livers in batches for about 3 minutes on each side or until both sides are brown and reserve them in a bowl.
3. Reduce the heat on the frypan to medium, and add onion, garlic cloves, thyme and the zest and juice of an orange. Sauté until the onions are tender and the juice has reduced. Allow that to cool slightly.
4. In blender, add warm chicken livers, onion mixture, 250 g butter, mustard, brandy, salt and pepper. Blitz until you have a smooth paste. Strain pâté into a bowl.
6. Line a glass or porcelain rectangular or square baking dish with plastic wrap or baking paper and pour in the pâté, spreading it evenly. Cover and refrigerate for at least two hours (or overnight) to set.
8. Remove the pâté from the refrigerator about 20 minutes before serving.
9. Toast the bread and allow to cool completely.
10. Remove the crusts from the bread and cut into small rectangles (about 3 cm x 4 cm). Cut the pâté into rectangles slightly smaller than the toast pieces and place on toasts, placing onto a serving platter as you assemble. Place a small amount of marmalade on top of each pâté stack, then serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
