Clara Bennett This creamy Nigella Chicken Liver Pate is made with rich chicken livers, savory bacon, shallots, brandy, and heavy cream. This recipe creates a velvety, smooth, and deeply flavorful spread, perfect as an elegant appetizer. It’s a fantastic choice for a dinner party or holiday gathering and makes enough for about 6 people to enjoy.
Nigella Chicken Liver Pate Ingredients
- 1 tablespoon oil
- 2 shallots, chopped
- 1 rasher bacon, chopped
- 500 grams chicken liver (to yield about 300g once cleaned)
- 3 tablespoons brandy or port
- 100 millilitres cream
- Salt, to taste
- Pepper, to taste
- 1 tablespoon fresh parsley
- 2 tablespoons butter
- Clarified butter, for sealing (optional)
How To Make Nigella Chicken Liver Pate
- Sauté the aromatics: Heat the oil in a pan over medium heat. Add the chopped shallots and bacon and cook gently until the shallots have softened but not browned.
- Cook the liver: Add the cleaned chicken livers to the pan. Cook them just until they change color on the outside. Be careful not to overcook them at this stage.
- Deglaze the pan: Pour in the brandy or port. Let it bubble and cook down for about a minute until the alcohol aroma has mostly evaporated.
- Add cream and season: Stir in the cream, salt, pepper, and fresh parsley. Continue to cook for a couple of minutes until the liver is almost cooked through but still slightly pink inside.
- Blend until smooth: Transfer the entire mixture from the pan into a food processor. Add the 2 tablespoons of butter and process until the pate is completely smooth.
- Chill and set: Pour the smooth pate into a serving bowl or ramekins. To prevent the top from discoloring, you can pour a thin layer of melted clarified butter over the surface or press a piece of plastic wrap directly onto the pate.
- Develop flavors: Refrigerate the pate for at least 24 hours before serving. This allows the flavors to deepen and mature.
Recipe Tips
- Don’t Overcook the Livers: For the creamiest texture, cook the livers until they are just barely pink in the middle. Overcooking can make them tough and result in a grainy pate.
- Clean the Livers Thoroughly: Before cooking, take the time to trim any white sinew or greenish spots from the chicken livers. This step is crucial for achieving a smooth, pleasant flavor without any bitterness.
- Let It Rest: The 24-hour chilling period is essential. It allows all the rich flavors from the bacon, brandy, and liver to meld together for a much more delicious and complex taste.
- Seal the Surface: Sealing the pate with clarified butter or plastic wrap prevents the top layer from oxidizing, which can cause it to turn a dark, unappealing color.
What To Serve Chicken Liver Pate
This rich and savory chicken liver pate is best served with a variety of textures and contrasting flavors. Spread it generously on toasted baguette slices, crunchy crostini, or simple water crackers. For a classic pairing, serve it alongside tangy cornichons (small pickles) and a sweet fruit preserve like fig jam or onion marmalade. A glass of port or a crisp white wine also complements the pate beautifully.
How To Store Chicken Liver Pate Leftovers
- Refrigerate: Store the pate in an airtight container or in its serving dish with the clarified butter seal intact. It will keep well in the refrigerator for up to one week.
- Freeze: For longer storage, you can freeze the pate. Place it in a freezer-safe container, pressing a layer of plastic wrap onto the surface before sealing. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Frequently Asked Questions
- What can I use instead of brandy? If you don’t have brandy, port is an excellent substitute. You could also use Madeira or sherry. For a non-alcoholic version, you can deglaze the pan with a splash of chicken or beef broth.
- Why did my pate come out grainy? A grainy texture is almost always caused by overcooking the chicken livers. Cook them just until they are no longer raw on the outside but remain slightly pink inside. This will ensure a smooth, creamy final product.
- How do I clean chicken livers properly? Lay the livers on a cutting board and use a small, sharp knife to carefully cut away any connective tissue, sinew, or membranes. Also, be sure to remove any parts that look green, as these are from the bile duct and will taste very bitter.
- What is clarified butter? Clarified butter is simply butter that has been melted to separate the milk solids and water from the pure butterfat. Using it to seal the pate creates a solid barrier that keeps air out and preserves the color and freshness of the pate underneath.
Nigella Chicken Liver Pate Nutrition Facts
- 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
Try More Nigella Lawson Recipes:
Nigella Chicken Liver Pate
Description
This creamy Nigella Chicken Liver Pate is a rich and elegant appetizer. Made with savory bacon, shallots, and a splash of brandy, this recipe creates an incredibly smooth and flavorful spread perfect for serving with crusty bread at any gathering.
Ingredients
Instructions
- Sauté aromatics: In a pan, cook shallots and bacon in oil until soft.
- Cook liver: Add cleaned livers and cook until they just change color.
- Deglaze and reduce: Pour in brandy and allow it to cook down.
- Finish cooking: Stir in cream, salt, pepper, and parsley. Cook for 2 more minutes.
- Blend: Transfer the mixture to a food processor with the butter and blend until completely smooth.
- Chill: Pour into a serving dish, seal the surface with clarified butter or plastic wrap, and refrigerate for 24 hours before serving.
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.
Nigella Chicken Liver Pate