Nigella’s Chicken Liver Pate is made with chicken liver, bacon, shallots, brandy, cream, parsley, salt, pepper, and butter whipped into a smooth and savory spread that takes just 30 minutes to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chicken Liver Pate Recipe:
- Decadent Flavor: This recipe offers a rich, indulgent flavor profile, enhanced by the depth of brandy and the savory notes of bacon and shallots.
- Silky Texture: The blend of cream and butter creates a velvety-smooth texture that practically melts in your mouth, making each bite a luxurious experience.
- Ease of Preparation: Despite its gourmet appeal, this pate is surprisingly simple to make, making it a go-to for both special occasions and everyday enjoyment.
❓ What Is Nigella’s Chicken Liver Pate Recipe?
Nigella’s Chicken Liver Pate Recipe combines sautĂ©ed shallots, bacon, chicken liver, brandy, cream, parsley, salt, pepper, and butter, blended to perfection for a luxurious treat.
🍗 Nigella Chicken Liver Pate Ingredients
- 1 tablespoon oil
- 2 shallots (chopped)
- 1 rasher bacon (chopped)
- 500 grams chicken liver (to make up about 300g once cleaned and trimmed)
- 3 tablespoons brandy (or port)
- 100 millilitres cream
- salt (to taste)
- pepper (to taste)
- 1 tablespoon fresh parsley
- 2 tablespoons butter
- clarified butter (optional – amount dependent on size of serving bowl)
🥙 How To Make Nigella Chicken Liver Pate
- Add the oil to medium-low heat and sauté the bacon and shallots until the onions are soft but not browned.
- Put in the cleaned liver and cook it until the color changes a little. Add the brandy or port and let it cook down for a while before adding the cream.
- Add the parsley, salt, and pepper, and cook for a couple of minutes, or until the liver is almost done.
- Put the butter and the mixture into a food processor and process until the mixture is smooth.
- Spread the pate out in a serving bowl and then cover with clarified butter or clingfilm to prevent the top from turning brown.
- Put it in the fridge for 24 hours so the flavors can develop.
đź’ Recipe Tips
- Fresh Ingredients: Opt for high-quality, fresh chicken livers and bacon to ensure the best flavor and texture in your pate.
- Careful Cooking: Avoid overcooking the liver; it should be cooked until just pink in the center to maintain its delicate flavor and smooth texture.
- Seasoning to Taste: Taste and adjust the seasoning according to your preferences, balancing the flavors of salt, pepper, and brandy for the perfect taste profile.
- Chilling Time: Allow the pate to chill in the fridge for at least 24 hours before serving to allow the flavors to meld and develop fully, enhancing the overall taste experience.
🥣 What To Serve With Chicken Liver Pate?
Serve Chicken Liver Pate with baguette slices, crostini, crackers, fig jam, caramelized onions, cornichons, pickled red onions, celery sticks, and cucumber slices.
🎚 How To Store Leftovers Chicken Liver Pate?
- In The Fridge: Keep leftover chicken liver pate in an airtight container for up to a week.
- In The Freezer: Freeze leftover chicken liver pate in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Chicken Liver Pate?
- On The Stove: Gently reheat leftover chicken liver pate in a saucepan over low heat for 5 minutes, stirring frequently until warmed through.
- In The Microwave: Heat leftover chicken liver pate on low power in short 20-second intervals, stirring in between, until heated evenly.
FAQs
Why is my chicken liver pate bitter?
Bitter chicken liver pate can result from not properly cleaning the livers, as residual blood can impart a bitter taste.
Is chicken liver pâté raw?
Chicken liver pâté is not raw; livers should be cooked until the centers are no longer cloudy before blending.
Why is my chicken liver pate runny?
Your chicken liver pate can be runny if insufficient butter, cream, or other saturated fats are added to achieve the proper consistency.
Why is my chicken liver pate grainy?
Your chicken liver pate becomes grainy if you overcook the liver, causing the proteins to become tough and the texture to break.
Try More Nigella Lawson Recipes:
Nigella Chicken Liver Pate Nutrition Facts
Amount Per Serving
- Calories 26.1
- Calories from Fat 15.3
- Total Fat 1.7g
- Saturated fat 0.5g
- Cholesterol 50.8mg
- Sodium 50.2mg
- Potassium 12.4mg
- Carbohydrates 0.9g
- Net carbs 0.9g
- Sugar 0g
- Fiber 0g
- Protein 1.7g
Nigella Chicken Liver Pate
Description
Nigella’s Chicken Liver Pate is made with chicken liver, bacon, shallots, brandy, cream, parsley, salt, pepper, and butter whipped into a smooth and savory spread that takes just 30 minutes to be ready!
Ingredients
Instructions
- Add the oil to medium-low heat and sauté the bacon and shallots until the onions are soft but not browned.
- Put in the cleaned liver and cook it until the color changes a little. Add the brandy or port and let it cook down for a while before adding the cream.
- Add the parsley, salt, and pepper, and cook for a couple of minutes, or until the liver is almost done.
- Put the butter and the mixture into a food processor and process until the mixture is smooth.
- Spread the pate out in a serving bowl and then cover with clarified butter or clingfilm to prevent the top from turning brown.
- Put it in the fridge for 24 hours so the flavors can develop.
Notes
- Fresh Ingredients: Opt for high-quality, fresh chicken livers and bacon to ensure the best flavor and texture in your pate.
Careful Cooking: Avoid overcooking the liver; it should be cooked until just pink in the center to maintain its delicate flavor and smooth texture.
Seasoning to Taste: Taste and adjust the seasoning according to your preferences, balancing the flavors of salt, pepper, and brandy for the perfect taste profile.
Chilling Time: Allow the pate to chill in the fridge for at least 24 hours before serving to allow the flavors to meld and develop fully, enhancing the overall taste experience.