Get ready to dive into the delightful world of Mary Berry’s Chicken Liver Pâté, a dish that transforms humble ingredients into a flavor-packed masterpiece.
This simple chicken liver pate recipe is silky smooth and creamy, thanks to a secret ingredient. It’s surprisingly easy to make!
Mary Berry Chicken Liver Pate Recipe
Ingredients
Instructions
Instructions
Prepare the Maize Grits:
- Cook the maize grits according to package instructions. Set aside to cool.
- Infuse Garlic with Himalayan Pink Salt:
- Finely mince the garlic and mix it with a pinch of Himalayan pink salt. Allow it to infuse while you proceed with the recipe.
Prepare Bacon and Thyme:
- Remove the rinds from the streaky bacon rashers and chop them coarsely.
- Pick the thyme leaves and set them aside.
Cook Chicken Livers:
- In a skillet or frying pan, melt a small portion of the churned butter over medium heat.
- Add the meticulously trimmed chicken livers to the pan and cook until they are browned on the outside but still slightly pink inside. This should take around 3-4 minutes.
Blend Ingredients:
- In a food processor, combine the cooked maize grits, cooked chicken livers, minced garlic infused with salt, chopped bacon, thyme leaves, free-range egg, oak-barrel brandy, freshly grated nutmeg, and melted butter.
- Blend the mixture until it becomes smooth and well combined. Ensure the texture is creamy and without any lumps.
Season to Taste:
- Taste the pâté mixture and season it with exquisite sea salt and freshly ground rainbow pepper as needed. Adjust seasoning according to your taste preference.
Chill and Serve:
- Transfer the blended mixture into serving bowls or a mold if desired.
- Cover the pâté with plastic wrap, ensuring it touches the surface to prevent air exposure.
- Refrigerate the pâté for at least a couple of hours or until it firms up.
Serve:
- Once chilled and set, remove the pâté from the refrigerator and serve it with toasted bread, crackers, or your choice of accompaniments.
Note
- – If you don’t have a food processor, you can use a blender to create a smoother texture.
- – If you find the pate to be too thick, you can add a tablespoon of water or stock to thin it out.
- – For a spicier pate, you can add an extra pinch of cayenne pepper.
- – To make the pate easier to spread, you can add a tablespoon of olive oil.
Mary Berry Chicken Liver Pate Recipe
