ingredients2

Chicken liver pâté

with sage and pistachio nuts and a zingy caramelised apple and onion sauce.

This is a delicious and cheap starter that will definitely impress your guests. You can even prepare the dish a couple of days before you'll eat it, as the clarified butter topping makes it last for up to a week. 

Serve it with toasted brioche or baguette and chutney or make a sauce yourself.

Ingredients:

250 g butter

3 shallots

2  garlic cloves

400 g organic chicken livers

a few sprigs fresh sage

1 shot of brandy

1 apple

some pistachio nuts

Preparation time: 15 mins

Cooking Time: 20 mins

Serves 4

 

Suggested Playlist:

butter oven
onions

1. 

Preheat the oven to 110°C. Put half of the butter into an ovenproof pot and put it into the oven. Give the butter around 10 minutes to melt and separate. You will only need the yellow clarified butter. 

 

2.

In the meantime you can cut the onions and garlic cloves. You will need one onion for the pâté and two for the sauce. 

liver

3.

Heat some of the butter in a pan and slowly fry the shallots and garlic over medium heat. Remove them from the pan and add some more butter and throw in the livers and the sage. Fry for a few minutes on each side. 

liver brandy

4.

Pour in the brandy (or alternatively some port wine) and let everything simmer for a minute. Season with sea salt and freshly ground pepper.

pate

5.

Put the livers into a food processor or your preferred method. Add 50 g of the butter and the fried onions. Blend everything to a smooth paste and finally add the pistachios.

pate glasses

6.

Transfer the mixture into four little jars (I used jam jars) and pour the clarified butter over it. The butter seal will make it last - so make sure the top of the jar is clean.

sauce

7.

Now it's time to prepare the sauce. Fry the two onions in the remaining butter for a few minutes. Add the apple cubes (that you have prepared earlier), some brandy and honey. Stir in some salt and cook for 8 minutes. You can process the mixture for a smooth paste or serve with the big apple chunks. 

the end

8.

Let the pâté cool down and let it settle in the fridge for 4 hours or over night. The flavours of the sage and pistachios will only become more intense. Enjoy! 

 

La fin.