Chicken Liver Pate with Black Currant Jelly
Luxurious, silky-smooth, richly flavored pâté with warm black currant notes. It's so quick and simple to make, and it's an ideal starter!
- 250 g chicken liver
- 1 small onion (finely chopped)
- 80 g smoked bacon (finely chopped)
- 1 tbsp ghee butter (butter)
- 2 toast bread slices (crust removed)
- 150 ml double cream
- 2 small eggs
- 1 tbsp black currant liqueur (brandy)
- 2 tsp salt (or 2 anchovy filets)
- Pinch nutmeg
- Fresh ground black pepper
BLACK CURRANT JELLY
- 250 ml frozen black currants
- 125 ml red wine
- 125 ml sugar
- 50 ml black currant juice
- 2 gelatine leaves (4 g)
- Remove the sinews from the livers. Heat 1tbsp of butter in a non-stick frying pan over a medium heat. Stir in chopped bacon and cook for 2-3 minutes. Add onion and sauté for 2 minutes. Fold chicken liver and stirring occasionally, continue cooking just until turn grey and firm up (about 1-2 minutes).
- Cut the bread into bite sized pieces. Place liver mixture in a blender and pulse a few times to combine. Add the eggs, double cream, bread, liqueur and nutmeg. Season with salt (or stir in anchovy fillets) and ground black pepper. Blend until smooth.
- Preheat oven to 175C.
- Pour the mixture into greased loaf pan or into ramekins. Fill a roasting pan with 3cm or 5cm of warm water, and place ramekins into pan. (The water should come about halfway up the ramekins.) Cover with foil and bake for 35-45 minutes. Remove the pan from the oven and allow the pate’ to cool for 1-2 hours.
- Meanwhile, prepare the jelly. Defrost black currant (reserve the juice). Pour the wine into a small saucepan, add sugar, bring it to boil and stir until sugar is completely dissolved. Lower the heat and continue cooking until the syrup begins to thicken and the liquid is reduced by ¼.
- Soak gelatine leaves in cold water for 5 minutes. Squeeze the extra water from the gelatine, and then add the leaves to the hot juice/liqueur mixture. Stir until dissolve. Combine gelatine mixture with mulled wine and add the berries. Gently mix and pour it over pate’. Chill until set, at least for 2 hours. Serve pate’ with toasted bread or slice of brioche.