Pate is one of my favorite cracker or toast topper. When the real pate is not available, I resort to this, my Chicken Liver Pate.
Back in the days when I used to cater, I would serve this and it was always a hit. An old friend I used to cater for, Joe Basso, said it was the best he had tasted. The occasion was a celebration on board his yacht.
Chicken Liver Pate
- 50 grams butter
- 1 tablespoon spring onions, finely chopped
- 250 grams cleaned chicken livers
- 4 tablespoons chicken broth
- 2 tablespoons port, Madiera, or sweet Sherry
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 c brandy
- 65 grams cream cheese
- 1 teaspoon gelatin powder
Melt the butter in a frypan over medium-low flame and sauté the spring onion for 1 minute.
Turn the heat to low.
Add the chicken livers and continue sautéing for 2 minutes, stirring often.
Pour in 2 tablespoons of the chicken broth with the port, paprika, nutmeg, salt and cayenne pepper. Mix well and simmer for another 15 minutes.
Sprinkle gelatin over the other 2 tablespoons of the chicken stock to soften. Add this to the chicken liver mixture and continue to heat for 1 minute; just till the gelatin is dissolved.
Remove from heat and allow to cool.
Add the brandy and cream cheese.
Puree the mixture in a food processor until smooth; about for 30 seconds.
Pour into a plastic-lined mould and refrigerate until set.
Turn out onto a serving platter and serve with fingers of hot buttered toast.