Quick Chicken Liver and Herb Pate on toast with Fresh Figs
This pate really is much easier to make that you would imagine, it’s divine spread on warm crusty toast and is complimented well by soft sweet figs
Yield (serves): 6
Prep time: 15 minutes
Cooking time: 20 minutes
¼ cup (55 g) unsalted butter, softened
1 pound (450 g) chicken livers, trimmed and cleaned
½ white onion, finely chopped
1 tablespoon chopped thyme leaves
3 cloves garlic, finely chopped
3 tablespoons brandy
3 teaspoons anchovy essence
freshly ground black pepper
12 slices fresh crusty bread
12 soft and ripe fresh figs
1. Heat a knob of the butter in a frying pan until foaming.
2. Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
3. Repeat with a second batch of butter and livers.
4. Place the livers and juices in a food processor.
5. In the same pan heat another knob of butter, add the shallot, thyme and garlic, and cook over a moderate heat until the
shallot is soft but not colored.
6. Add the brandy and flambé then add the anchovy essence and pepper, and scrape the bottom of the pan to release any coagulated juices.
7. Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.
8. If you want a very smooth pâté, pass the mixture through a fine sieve and put into a bowl. Cover the bowl with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with melted butter.
9. To serve toast 12 slices of fresh crusty bread and spread generously with your pate, then top each slice with quartered figs and serve immediately with a dressed side salad.
This dish is also very nice served with fruity chutney if you can’t get hold of figs
Make the pate a day in advance of serving it to get the best results.
Try these classic wines: Pinot Noir from Burgundy, Barsac Sweet wine, Sauternes
Try these new world wines: Pinot Noir; Carneros U.S.A, Pinot Noir from Marlborough (New Zealand) Late Harvest