Chicken liver & raisin pâté

Chicken liver & raisin pâté

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr Plus soaking, cooling and overnight chilling

Skill level

Moderately easy

Servings

Serves 6

This delicious, unashamedly rich starter is the sort of dish that makes entertaining stress-free, as it can be made up to three days ahead

Nutrition and extra info

Nutrition info

Nutrition

kcalories
478
protein
10g
carbs
13g
fat
41g
saturates
24g
fibre
0g
sugar
12g
salt
1.49g

Ingredients

  • 60g large blonde raisins, plus a few extra to garnish
  • 2-3 tbsp brandy
  • 100ml white wine
  • 100ml port
  • 4 shallots, finely sliced
  • 1 garlic clove, finely sliced
  • 200g butter
  • 200g chicken livers, all traces of sinew removed
  • 2 medium eggs, beaten
  • 25g pistachios or hazelnuts, finely sliced, plus extra to garnish
  • 50g melted clarified butter (see tip, below)

To serve

  • slices toasted walnut bread
  • salad leaves, dressed with walnut oil and wine vinegar

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Method

  1. A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds – about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
  2. In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
  3. Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don’t overcook or let them soufflé up or the texture of the pâté will be grainy.
  4. Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
  5. To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.

Recipe from Good Food magazine, January 2010

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Comments

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sallyrayner's picture
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soaked the raisins in sloe gin - no brandy handy - did not put in any nuts - the best pate ever - served it at two dinner parties and complements all round - a really lovely rounded smooth pate.

vfirby's picture

Best pate recipe that I've done. Made it several times now and each time a success.

kateflood's picture
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Made this last night for a dinner party tomorrow.....its absolutely gorgeous if I say so myself!! Didn't take too long to make and was very easy.....give it a go, you and your guests will be impressed!!

froggy1's picture
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Absolutely divine. Replace port with banyuls for a southern French twist. No need to buy pate anymore.

christine340's picture
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I have wanted to make this recipe for a while and finally got round to it last night and its soooo easy! I did forget to get any nuts but even without the end result is gorgeous - smooth and velvety. I brought a pot to work for my lunch and my colleagues loved it too! Another Raymond Blanc success!

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