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Chicken Liver and porcini paté

By January 14, 2017 , ,

I think it's always good to have at least one paté recipe in your repertoire. It's a good go to for dinner parties or picnics as it can be made well in advance, so no last minute stresses.
This is a recipe I've been making for years and it never fails to to impress. With this recipe I do not pre-soak the porcini to rehydrate them. The mixture of the paté is quite wet initially before it sets, so the flavour of the mushrooms will infuse the paté more.

300g chicken livers
2 shallots finely chopped
3 cloves of garlic finely chopped
10g dried porcini
50ml brandy
100ml madeira wine (preferably a verdelho or port if you cannot get madeira)
175g unsalted butter
200ml milk 
Salt and pepper to taste

First trim the chicken livers of any sinew
Place in a bowl with the milk to soak for 1 hour, this helps remove any bitterness
In a pan place the shallots with 50g of butter and sauté on a low heat until soft and translucent
Add the garlic to the shallots and sauté for a further 5 mins
Place the garlic and the shallot mix to one side on a plate
Remove the livers from the bowl and pat dry with kitchen paper
Add 50g butter to the pan and fry the livers on a relatively high heat for 1-2 mins each side, add the brandy and flame (if you have induction like me, then allow the brandy to reduce by two thirds)
Remove the livers from the pan, you can place them on the same plate as the shallot and garlic mix
Add the madeira to the pan and on a medium heat reduce the wine by half
When reduced add the rest of the butter and turning off the heat let the butter melt in the residual warmth
Place the livers, porcini, shallots and garlic in a food processor and whizz till relatively smooth
Add the madeira and butter mix and continue to whizz until you have a very smooth consistency
Pour the mixture into a container or terrine dish and place in the fridge and allow to set for at least 3 hours

I like to serve this with my fig and plum chutney and oatcakes or melba toast

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