This Mary Berry Chicken Liver Pate recipe is made with chicken livers, onion, garlic, butter, and seasoning. It takes 25 minutes to prepare and serves 6.
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🤎 What Makes This Chicken Liver Pate Recipe So Satisfying:
- Rich Flavor: The combination of chicken livers, onions, garlic, and butter creates a luxurious and flavorful pate.
- Easy Preparation: With just a few simple steps, this recipe can be whipped up in no time, perfect for busy schedules.
- Versatility: Serve it as an appetizer on toasted baguette slices or as a decadent spread for sandwiches.
- Impressive Presentation: Its smooth texture and savory taste make it an elegant addition to any meal or gathering.
❓ What Is Mary Berry Chicken Liver Pate Recipe?
Mary Berry Chicken Liver Pate is a rich spread made from chicken livers, butter, onions, and seasoning. It boasts a smooth texture and savory flavor, deriving its name from the renowned British chef, Mary Berry.
🍗 Mary Berry Chicken Liver Pate Ingredients
- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 teaspoon thyme leaves
- 1/2 teaspoon kosher salt, plus more to season
- 1/2 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground black pepper
- Toasted baguette slices, for serving
🥙 How To Make Mary Berry Chicken Liver Pate
- Get the items together.
- The chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt should all be put in a medium-sized pot. Turn the heat down to low and add the water. Cover, lower the heat, and cook, stirring every now and then, for about 3 minutes, or until the livers are just barely pink inside. Take the food off the heat and cover it for 5 minutes.
- Throw away the bay leaf. Move the livers, onion, and garlic to a food processor using a slotted spoon. Process until the mixture is roughly pureed.
- Add the butter two tablespoons at a time while the machine is running until it is fully mixed in.
- Season with salt and pepper, then add the cognac and process until the puree is gone.
- Spread the paté out in two or three big ramekins. Put a piece of plastic wrap right on top of the paté and put it in the fridge until it gets hard.
- Serve cold.
💭 Recipe Tips
- Use fresh chicken livers to avoid a strong, bitter taste.
- Ensure the butter is at room temperature for smooth blending.
- Balance seasoning carefully to avoid overpowering flavors.
- Don’t skip straining for a silky texture.
- Refrigerate before serving to enhance flavors and firm up the pate.
🥖 What To Serve With Chicken Liver Pate?
Serve Chicken Liver Pate with toasted baguette slices or crackers for a classic appetizer add a side of cornichons or pickled onions for acidity, and a dollop of cranberry sauce or fruit compote for sweetness to balance flavors.
🎚 How To Store Leftovers Chicken Liver Pate?
- In The Fridge. To store Leftovers Chicken Liver Pate cover it tightly and refrigerate for up to 5 days.
- In The Freezer. To freeze Leftovers Chicken Liver Pate portion it into airtight containers, leaving some space for expansion and freeze for up to 3 months.
🥵 How To Reheat Chicken Liver Pate?
- In The Microwave: Cover Leftovers Chicken Liver Pate with a damp paper towel and heat in short intervals until warmed through for up 2-4 minutes.
- In The Oven: Place Leftovers Chicken Liver Pate in a preheated oven at 325°F (160°C) for 10-15 minutes.
FAQs
Can You Make Chicken Liver Pate Ahead Of Time?
Yes, Chicken Liver Pate can be made ahead of time. Prepare it, cover tightly, and refrigerate for up to 3 days for optimal freshness.
How Do You Prevent Chicken Liver Pate From Becoming Grainy?
To prevent Chicken Liver Pate from becoming grainy, ensure livers are cooked properly and blend until smooth. Strain the mixture for a silky texture.
Can You Make Chicken Liver Pate Without Thyme?
Yes, you can make Chicken Liver Pate without thyme. Simply omit the thyme or substitute with another herb of your choice for flavor variation.
How Do You Prevent Chicken Liver Pate From Becoming Grainy?
To prevent Chicken Liver Pate from becoming grainy, cook livers gently and avoid overcooking. Blend thoroughly until smooth and strain if necessary for a silky finish.
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Mary Berry Chicken Liver Pate Nutrition Facts
Amount Per Serving
- Calories: 120
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 175mg
- Sodium: 120mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 6g
Mary Berry Chicken Liver Pate
Description
This Mary Berry Chicken Liver Pate recipe is made with chicken livers, onion, garlic, butter, and seasoning. It takes 25 minutes to prepare and serves 6.
Ingredients
Instructions
- Get the items together.
- The chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt should all be put in a medium-sized pot. Turn the heat down to low and add the water. Cover, lower the heat, and cook, stirring every now and then, for about 3 minutes, or until the livers are just barely pink inside. Take the food off the heat and cover it for 5 minutes.
- Throw away the bay leaf. Move the livers, onion, and garlic to a food processor using a slotted spoon. Process until the mixture is roughly pureed.
- Add the butter two tablespoons at a time while the machine is running until it is fully mixed in.
- Season with salt and pepper, then add the cognac and process until the puree is gone.
Spread the paté out in two or three big ramekins. Put a piece of plastic wrap right on top of the paté and put it in the fridge until it gets hard. - Serve cold.
Notes
- Use fresh chicken livers to avoid a strong, bitter taste.
Ensure the butter is at room temperature for smooth blending.
Balance seasoning carefully to avoid overpowering flavors.
Don’t skip straining for a silky texture.
Refrigerate before serving to enhance flavors and firm up the pate.