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Fresh Living Network
Chicken liver and caramelised onion pâté

Chicken liver and caramelised onion pâté

A new twist on an old favourite.
8
RECIPE TYPE:Dips spreads and toppings
 
Method
  • Drizzle livers with brandy; marinate for at least an hour
  • Heat oil and butter in a non-stick pan and fry onions over low heat, stirring occasionally until browned
  • Add sugar and balsamic vinegar and cook for 1-2 minutes. Set aside.
  • Toss livers, brandy, garlic and half the thyme in a pan. Poach gently, turning once, until livers are cooked but still pink in the centre. Do not overcook.
  • Cool slightly, then tip into blender with butter and onions and blitz until smooth
  • Season mixture. Spoon into ramekins and allow to set in the fridge
  • Heat sugar and water in a non-stick pan until sugar has melted and turned golden
  • Drizzle caramel over pâté and scatter with thyme
  • Serve with Melba toast, baby gherkins and pickled onions


Cook's tips

  • Replace brandy with chicken stock
  • Cut the fat by replacing half the butter with low-fat cream cheese
  • Use basil in place of thyme
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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