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As an entree, or for whetting one’s appetite before a swanky meal, pate of chicken, goose or duck liver can be a tasty and attractive option. Usually delivered in tandem with dainty toasts or crostini, the diner will relish the opportunity to be an active participant in the meal, rather than mandated to simply sit there and chew.
Very cheap and not difficult to prepare, your basic chicken liver pate can be made in 30 minutes, with the port jelly topping taking a little longer to prepare and set.
Ingredients:
- 400 g chicken livers, washed and trimmed
- 1 onion or 4 shallots, diced
- 1 garlic clove, diced small
- 30 g butter or schmaltz, softened
- Leaves of two sprigs of thyme
- Salt & pepper
- 45 ml port wine, plus 80 ml for port topping
- 5 g gelatin (ratio 1:5 water)
- Optional: coarse ground pepper for sprinkling on top of port jelly
Method:
Add one third of the butter to a hot fry pan. When butter is bubbling, add onion and turn down to medium heat. Add garlic and thyme and toss until slightly browned, then add chicken livers and fry for a couple of minutes on both sides.
DO NOT OVERCOOK: overcooking livers make them grainy in the mouth.
Add the 45 ml port and cook on a medium heat for a couple more minutes, then transfer everything from the pan to a food processor. Add the rest of the butter and blend until smooth. Add salt and pepper to taste and pour into the serving dish/dishes of your choice. Ensure the top of the pate is level and smooth and place into the fridge to set.
Port or Madeira jelly
When working with granulated gelatin (I use fish gelatin), there is a two-step process. Place the gelatin in a small glass or stainless steel bowl that can be heated on a bain marie. Using the ratio of one part gelatin to five parts of cold water, add the water, stir gently with your finger and set it aside to set: it will go spongy. Warm up the port in a small pot, making sure it is hot but not boiling. On a bain marie melt the gelatin sponge into a liquid. When all the gelatin crystals have dissolved, use a spatula to pour the melted gelatin into the port and stir well.
Pour the port-gelatin mixture over the pate and return to the fridge. The port topping will harden into a medium-soft jelly.
Serve with crostini, toast or nice fresh bread.
Enjoy. It’s rich; don’t overdo it.
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