Recipe No 660 mousse Original 2012

Chicken Liver Pate

This is a gorgeous crowd pleaser. Use halal chicken livers and it will be halal too.

Developed in-house

Time

Prep:

Total:

Difficulty
easy
Yield
20 serves • 561 g
Special equipment
food processorcheese cloth
Metric Imperial

Processes

  • Sliced Onion (1 medium (2-1/2-inch dia)
    110 g
  • Cooking oil (3 tbsp)
    41 g
  • Fresh Thyme (1½ tsp)
    1.2 g
  1. 01
    Fry onions in heavy bottomed pan till translucent and soft
  2. 02
    Add thyme

  • Vanilla Extract (1 tsp)
    4.2 g
  1. 03
    Add vanilla extract and allow alcohol to boil off

  • Chicken Livers (1)
    250 g
  1. 04
    Add to pan and fry until liver is just cooked

  • Single Cream (¼ cup + 3 tbsp)
    105 g
  1. 05
    Tip cooked livers into food processor and blend to a smooth consistency
  2. 06
    Add cream while blending until desired consistency is reached
  3. 07
    Season to taste with salt and pepper
  4. 08
    Scoop into serving dish and smooth top

  • Butter
    50 g
  • Thyme
    2 sprigs
  1. 09
    Melt butter over medium to low heat
  2. 10
    Allow to cook until milk solids start to caramelize and turn brown - about
  3. 11
    Pour butter through cheesecloth to strain out solids
  4. 12
    Place one to two sprigs of thyme on top of the pate
  5. 13
    Cover with melted butter

    1. 14
      Allow butter to set before serving

    Notes

    Be carefull as this pate can very easily become too sweet.

    Storing

    Keeps in the fridge for about 2 weeks in an unsealed container. About 3-4 weeks if kept in a sealed container

    Categorisation

    Category
    mousse
    Meal
    canapé picnic snack
    Cuisine
    modern
    Diet
    carnivorous gluten free high protein paleolithic
    Tags
    chicken liver pate