Chicken Liver Paté With Port Wine and Pistachios

Recipe by Zurie
READY IN: 30mins
YIELD: 1 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 100
    ml dry white wine (just under 1/2 cup)
  • 100
    ml brandy (or cognac or whisky, just under 1/2 cup)
  • 100
    ml port wine, good quality (just under 1/2 cup)
  • 1
    small onion, finely chopped
  • 3
    garlic cloves, peeled, crushed, chopped
  • 2
    tablespoons fresh thyme (I used a handful of sprigs, or use 1 Tbsp dried)
  • 500
    g chicken livers (just over 1 lb, about 1 lb 2 oz)
  • 4 -6
    tablespoons butter
  • 12
    teaspoon salt (or more, to taste)
  • 1
    teaspoon pepper, black, coarse
  • 100
    g pistachio nuts (This is 3 1/2 oz. Use any other nut specified)
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DIRECTIONS

  • Put the white wine, brandy and HALF the port (50 ml) in a small pot with the onion, garlic and thyme. This will be about 1 cup liquid.
  • Simmer until reduced to 1/3 cup or just over. (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!).
  • During that time, melt the butter -- be generous; the usual cream is not added to this recipe. You need enough butter so you have butter left in the pan when the livers are done.
  • Fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook -- cut a few open to see degree of done-ness. This will take about 10 minutes, and stir often.
  • Put the chicken livers in a processor with ALL of the butter left in the pan, and then add the boiled-down liquor. If you used thyme sprigs like I did, you'll need to pick out the sprigs first.
  • Add the salt and pepper.
  • Whizz the livers. At this stage you'll need the extra port. Chuck it in, and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge).
  • And this is where I am not sure of how much port I used extra! The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. Taste -- I used flaky sea salt and have no idea how much was needed.
  • When the liver spread is velvety smooth, scrape out into a bowl, and fork in the nuts. Cover, cool, and then leave in fridge to firm up.
  • The spread develops great flavour over the next day. Can be kept and used for up to a week.
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