Delicious, rich chicken liver paté is a gourmet dish so easy to make we should all have it in our repertoire.
On a table or tray of snacks, as part of a picnic, or as a starter on its own merits paté deserves far more praise than it receives.
The great secret of chicken liver paté is just how little it costs to serve a decadently luxurious dish to resounding praise.
Lovely kosher style old-country chopped liver is a close cousin.
The same basics apply to both of these old fashioned treats.
To make paté you need 250g (8oz) of frozen chicken livers.
Defrost by removing from the freezer and leaving overnight in the "general population" of food in the fridge.
Fine chop a medium sized onion and fry in olive oil until transparent.
Now you add the livers, salt, pepper and a little garlic.
A little chilli is optional - a personal style choice.
You can add fresh herbs if you really want to - oregano or thyme, but it isn't essential.
For extra indulgence though, add some finely diced bacon.
This is the delicious secret ingredient and certainly does kick it up a notch.
Cook until the livers begin to break up, but are still slightly pink in the middle.
They don't need too much cooking and are done at this stage.
This is where you add a dollop of butter - left up to you and your conscience.
Bear in mind that once cold the butter helps to set the paté.
(What a lame justification).
Put the mixture into a bowl and using your stick blender, reduce it to a thick creaminess.
Clean up around the edges, dress the top and put into the fridge to set.
It's that easy.
For chopped liver add a boiled egg.
The big difference is that you chop the egg and liver with a fork so it remains fairly coarse.
Instead of butter use a dollop of schmaltz.
On a table or tray of snacks, as part of a picnic, or as a starter on its own merits paté deserves far more praise than it receives.
The great secret of chicken liver paté is just how little it costs to serve a decadently luxurious dish to resounding praise.
Lovely kosher style old-country chopped liver is a close cousin.
The same basics apply to both of these old fashioned treats.
To make paté you need 250g (8oz) of frozen chicken livers.
Defrost by removing from the freezer and leaving overnight in the "general population" of food in the fridge.
Fine chop a medium sized onion and fry in olive oil until transparent.
Now you add the livers, salt, pepper and a little garlic.
A little chilli is optional - a personal style choice.
You can add fresh herbs if you really want to - oregano or thyme, but it isn't essential.
For extra indulgence though, add some finely diced bacon.
This is the delicious secret ingredient and certainly does kick it up a notch.
Cook until the livers begin to break up, but are still slightly pink in the middle.
They don't need too much cooking and are done at this stage.
This is where you add a dollop of butter - left up to you and your conscience.
Bear in mind that once cold the butter helps to set the paté.
(What a lame justification).
Put the mixture into a bowl and using your stick blender, reduce it to a thick creaminess.
Clean up around the edges, dress the top and put into the fridge to set.
It's that easy.
For chopped liver add a boiled egg.
The big difference is that you chop the egg and liver with a fork so it remains fairly coarse.
Instead of butter use a dollop of schmaltz.