Yields: 8 to 10 servings | Prep Time: 15 minutes | Cook Time: 1 hour
As one of my mum’s favourites from her childhood, chicken liver pâté was the very first offal-based dish that I learnt to make. Cooked low and slow, this pâté is perfectly rich and creamy. Our version includes a splash of cognac to add a subtle sweetness - a top tip from my Grandmother (that’s Bibs). It should be paired with crusty sourdough and some type of sweet accompaniment such as a fruit chutney or pickled onion.
INGREDIENTS:
2 tbsp grass-fed butter + an additional 75g softened
500g fresh chicken liver cleaned and roughly sliced (pasture-raised if accessible)
250g mushrooms, roughly chopped
1 bunch spring onions, sliced
4 garlic cloves, peeled and minced
160ml dry white wine
Good splash cognac (or another type of brandy)
1 tbsp lemon juice
1 tbsp mustard
½ tsp dried dill
3 sprigs fresh rosemary
Sea salt and freshly ground black pepper, to taste
DIRECTIONS:
Melt butter in a heavy skillet and sauté onion and mushrooms. Cook until soft and lightly brown.
Add the livers and garlic, sautéing until the meat is brown but still slightly pink on the inside (about 10 minutes).
Throw in the wine, lemon juice, mustard and herbs, and bring the mixture to a boil. Cook uncovered until the liquid has completely evaporated. This can take between 15-20 minutes. Be sure not to burn the bottom by stirring the mixture occasionally.
Remove from the pan and let the mixture cool slightly. Transfer to food processor and blend with the remaining softened butter plus cognac if using. Pulse until smooth.
Transfer into mould or serving dish, cover and chill in the refrigerator for a few hours until firm.
Liver contains a high concentration of nourishing vitamins and minerals, and it remains an affordable cut of meat, making it an excellent contender in your regular rotation. Most anyone can benefit from this dish, but traditionally, society reserved liver consumption specifically for growing children, pregnant women and nursing mothers to support their respective strength and development. If the flavour of liver is too strong, try soaking the pieces in milk or lemon juice before cooking to mellow the taste.