Chicken liver pate with red onion marmalade

Chicken liver pate with red onion marmalade

By
From
Nathan Outlaw's Home Kitchen
Serves
6–8 as a starter
Photographer
David Loftus

I love pâté – especially chicken liver pâté – and this recipe is very simple. The red onion marmalade keeps well in a sealed container in the fridge.

Ingredients

Quantity Ingredient

For the pate

Quantity Ingredient
olive oil, for cooking
800g chicken livers, cleaned and cut into equal sized pieces
400g unsalted butter, diced, plus a knob, for cooking
1 white onion, finely chopped
2 garlic cloves, peeled and finely chopped
2 teaspoons chopped rosemary
1 teaspoon chopped sage
100ml port
120ml double cream
sea salt
freshly ground black pepper
2 teaspoons chopped tarragon, to finish

For the red onion marmalade

Quantity Ingredient
olive oil, for cooking
50g unsalted butter
1kg red onions, peeled and sliced
1 garlic clove, peeled and chopped
1 bay leaf
1/2 teaspoon chopped rosemary
1/4 orange, finely grated zested
1/4 teaspoon dried chilli flakes
330ml red wine
150ml red wine vinegar
50ml port
50ml clear honey

Method

  1. Heat a large frying pan over a medium-high heat. Add a drizzle of olive oil, then the chicken livers and fry for 2–3 minutes until brown on the outside but still pink in the middle. Remove with a slotted spoon and tip into a colander over a bowl to drain.
  2. Add the knob of butter to the pan then toss in the onion, garlic, rosemary and sage. Cook, stirring frequently, for 1 minute. Add the port and simmer to reduce down to about 2 tbsp. Add the cream and bring to a simmer.
  3. Put the chicken livers and creamy mixture into a food processor. Add half the butter, season well and blend until smooth. Taste and adjust the seasoning if necessary. Pass through a sieve into a small terrine. Cover and chill in the fridge for 1 hour.
  4. To make the red onion marmalade, heat a good drizzle of olive oil with the butter in a large, wide pan over a medium-high heat. Add the onions, garlic, bay leaf, rosemary, orange zest and chilli flakes. Cook for 6–8 minutes until the onions are softened. Add the wine, wine vinegar, port and some salt and pepper. Bring to a simmer and stir in the honey. Simmer for 25–30 minutes until reduced to a marmalade consistency. Transfer to a bowl and leave to cool.
  5. To finish the pâté, melt the remaining butter and season with salt and pepper. Take the pâté from the fridge. Pour the melted butter over the surface and sprinkle with the chopped tarragon. Refrigerate for at least an hour to set.
  6. Serve the pâté with the red onion marmalade and plenty of toast. I like to keep it simple but you could add a little salad if you wish. Use a large spoon that’s been heated in hot water to scoop out the pâté from the dish.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again