Pate in general is something you either love or hate! Thankfully I was brought up in a household with a huge love for it, have tasted the most fabulous Fois Gras (duck liver pate), to the simplest store made Liverwurst.
At home, I just make my own and experiment a lot with flavours such as adding orange or cranberry to it, cracked black pepper, truffled salt and various alcoholic elements such as port, cognac, whiskey, etc.
So last nights venture involved black pepper and honey bourbon!
As you will see, it’s very simple and quick to prepare and then it just involves a day of patience for it to set nicely :-).
Ingredients
- 8 oz of chicken livers (aprox 227 grams)
- 1/2 thinly sliced medium onion
- 2 garlic cloves roughly chopped
- 1 bay leaf
- 1 tsp of salt
- 1 tsp of cracked black pepper
- 1/4 cup of water
- 1 1/2 sticks of butter (aprox 180 grams)
You will also need
- 1 tablespoon of honey bourbon or alcohol of choice
- Ground black pepper
Directions
In a pan, add the chicken livers, onions, garlic, bay leaf, salt and pepper and sauteed it all for aprox 1 minute. Then add the 1/4 cup of water and let it simmer for another 2 minutes. Remove from heat and set aside.
Now it’s time to get your food processor out or a good blender will work too.
Drain any remaining liquid from the pan and place all the contents in the blender and give it a few pulses until it’s coarsely pureed.
Then, with the food processor still running, add the butter a bit at a time until the mixture looks nice and silky smooth.
Then add the bourbon and give it a little taste, here you can adjust your salt and pepper and add some more if necessary.
Pull out your ramekins or whichever mold you have ( I used a mini bread mold as well as a ramekin), line it nicely with some cling film and sprinkle some black pepper on the bottom.
Fill your containers and wrap the film around it and place in the fridge for aprox 24 hrs until it’s sets nicely.
Once 24 hrs are over, it’s time to enjoy this delightful spread! Serve it on crackers or a slices of fresh bread and my favourite thing to do is to top it with some delicious onion marmalade!
Hope you enjoy it and bon appetit…
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