Chicken Liver & Black Truffle Pate

Although this is a very straightforward recipe, the high butter content means care and attention is needed to avoid the pate splitting. Make sure your butter is soft and the cream is warm; this will allow the ingredients to amalgamate successfully. Soaking the livers in cold milk before cooking  removes any excess blood, resulting in a mellower flavour. It’s not essential but it certainly produces a more refined pate.

To clarify the butter place it in a pot over a medium heat until the milky solids have sunk to the bottom. Skim off any surface foam and ladle out the clear oil. Pour over the pate to seal. Scatter with a few black truffle slices before the butter sets and then chill.

Chicken Liver & Truffle Pate

Chicken Liver & Black Truffle Pate

500g chicken liver
250g unsalted butter – soft
1 shallot – diced
1 sprig thyme
1 bay
salt
splash brandy
a few drops tuffle oil
100ml cream
black truffle – finely chopped

Clarified butter to seal

  • Soak the livers in milk for 1 hour.
  • Gently cook the diced shallot in butter with thyme & bay until soft.
  • Thoroughly dry the livers & season generously.
  • Heat a little oil in a large pan & sauté the livers in batches for a few minutes, leaving pink in the middle.
  • Put the livers in a liquidiser & deglaze the pan with the brandy. Add the cream & warm.
  • Process the liver with the shallots (remove herbs) and the brandy cream.
  • Pulse in the soft butter, chopped black truffle & truffle oil.
  • Pass through a fine sieve and pack into steralised jars.
  • Cover with clarified butter
  • Chill.
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