Sunday, 31 December 2017

Chicken Liver, Spiced Rum and Marmalade Pate

This a variation on my Chicken liver and cointreau Pate, the addition of Marmalade and spiced rum give it a sublte sweetness. I hope you enjoy. 


470g chicken livers
50g shallots
160g soft butter
40ml spiced rum of your choice (I used Kraken)
2 teaspoons of a good marmalade
Salt and Pepper

Extra butter to melt and cover pate.

  1. Peel the shallots and garlic, place in the bowl fitted with the ultrablade. Mix at speed 12 for 10 sec.  Scrape down the sides with a spatula
  2. Replace the ultrablade with the mixer. Add the chicken livers and 20g of the butter, and the rum.
  3. Launch P1 slow cook for 12 minutes
  4. At the end of the program, drain the livers and rinse the bowl in cold water.
  5. Insert the ultrablade once more and place the livers in the bowl with the creme fraiche remaining butter and the marmalade.  
  6. Mix at speed 12 for 30 seconds. Scrape down the sides and mix again for another 10 seconds if the pate needs to be smoother.
  7. Pour the pate into small dishes and smooth the top.
  8. Melt enough butter to cover your pate
  9. Place a little parsley (mostly for decoration) and cover with the melted butter. 
  10. Pop in the fridge for at least 2 hours but preferably overnight before eating. (remove the pate from the fridge for the pate to return to room temperature)
  11. Serve with crackers, on toast or a sliced baguette. 

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