Description
This easy chicken liver pâté is the perfect make-ahead Christmas starter served with a crunchy, punchy winter slaw.
Ingredients
Scale
- Unsalted Butter
- 1 Small Onion, finely chopped
- 1 Large Garlic Clove, crushed
- 1 tsp Dried Thyme
- Sea Salt
- 1 Pack (350-400g/ approx. 14 oz) Chicken Livers
- 1 tbsp Brandy
- 1/4 Head Purple Cabbage
- Juice of 1/2 Lemon
- 20 ml (1 1/2 tbsp) Water
- 1 tsp Cider Vinegar
- 1/2 tsp Granulated Sugar
- 1/2 Bunch Fresh Dill, finely chopped
- 5–6 Brussels Sprouts
- 25g (1 oz) Fresh Cranberries
Instructions
- Heat a knob of butter in a large frying pan until frothy. Add the onion, garlic, thyme and 1/2 tsp salt and gently fry until the onions start to soften.
- Add the liver and cook for about 5 minutes until the liver has cooked through and is only slightly pink in the middle. Set aside to cool slightly.
- Thinly slice the cabbage on a slicing attachment or using a very sharp knife.
- Whisk together the lemon juice, water, cider vinegar, sugar and 1/2 tsp salt until all of the salt and toss together with the cabbage and the dill. Set aside.
- In a food processor or mini chopped blend together the liver, onion and their cooking juices until smooth.
- Add a generous knob of butter and the brandy and blend again until combined.
- Separate into individual portions in small dishes, or into one big dish, smooth over and leave to set solid in the fridge for at least half an hour.
- Shred the brussels sprouts, thinly slice the cranberries and toss together with the cabbage. Serve with toasted, crusty bread.