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| Chicken liver pâté |
Makes 6
You will need six 1/2 cup (125ml) preserving jars, available from kitchenware shops. Make sure the livers, eggs and butter are at room temperature, or the mixture may curdle. Begin this recipe a day ahead
Chicken liver pâté ingredients: 500g chicken livers, trimmed. Milk, to soak the chicken livers. 1 tbs olive oil. 1/2 small onion, sliced. 50ml vinegar. 3 eggs, at room temperature. 1 tsp caster sugar. 350g softened unsalted butter, chopped. Tomato baharat jam and toasted flat breads, to serve
Chicken liver pâté recipe: Soak the liver in the milk and chill overnight. The following day, drain the liver and bring to room temperature. Preheat the oven to 100C. Heat oil in a small frypan over low heat, then cook the onion for 3 minutes or until softened. Increase heat to medium. Add the vinegar and cook for 3-4 minutes until caramelized. All to cool. Using a stick blender, blend the caramelized onion, liver, eggs, sugar and 1 tsp salt until very smooth. With the motor on high speed, gradually add 200g butter, 1 piece at a time, blending until smooth and creamy (if the mixture is looking clumpy, continue to blend on high speed until smooth). Strain through a fine sieve into each jar, then close and place in a deep roasting pan. Add enough hot water to come halfway up the sides of the jars, then bake for 25-30 minutes until just set. Remove jars from pan, release lids and cool slightly then chill for 2 hours. Meanwhile, melt remaining 150g butter in a saucepan over low heat, skimming any foam from surface but not stirring. Remove from heat, then stand for 1 minutes (so the milk solids settle to the bottom). Carefully pour the golden clarified butter into a jug, then discard the milk solids in the pan. Cool slightly, then pour 1/2cm clarified butter over each pâté. Chill for a further 4 hours to firm up and allow flours to develop, then serve pâté with tomato jam and flat bread. By then, the chicken liver pâté is ready
