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Chicken liver paté served on a crostini with red onion marmalade

Chicken liver paté served on a crostini with red onion marmalade

Chicken liver paté served on a crostini with red onion marmalade

chicken-liver-pate-marmalade-recipe

Serves 6


Red onion marmalade

4 tbsp sunflower oil

6 large red onions, peeled, halved and sliced thinly

4 garlic cloves, crushed

300ml red wine

2 tbsp balsamic vinegar

2 tsp caster sugar

1 tbsp chopped thyme leaves

Salt and pepper to taste

Method

Heat the oil in a large pan and sauté the onions until softened, stir in the crushed garlic, red wine and balsamic vinegar. Simmer until most of the liquid has evaporated, then stir in
the sugar and the thyme.

Season to taste and cool completely.

Chicken liver pâté

225g unsalted butter

Sunflower oil

500g chicken livers

4 tbsp cognac

3 large banana shallots, chopped finely

2 large garlic cloves, crushed

1 tsp finely chopped thyme leaves

Pinch of ground allspice

2 tbsp crème fraîche

Method

Melt 25g of butter with a splash of sunflower oil, add the chopped chicken livers and cook, stirring for 4 to 5 minutes, do not overcook them or they will be tough. Remove and place in a dish. 

Add another 25g of butter and a splash of oil to the pan and cook the shallots until soft. Add the garlic, thyme and allspice and cook for a further 2 minutes.Add this mixture to the chicken livers, heat the livers then flambé with the cognac. Add the remaining butter and the crème fraîche. 

Blend to a smooth pâté, chill and serve with the marmalade.

 

© Living Magazine - all rights reserved. Published August 2014.