When I was little, I can’t really remembering liking liver paté very much. I ate it, but it was a mystifying texture and flavour, and I was not easily convinced just how good it was for you. Fast forward into adulthood, and now – at least a few times a year – I absolutely must have some! When we lived in East London, SA, and went to tea at my Great Aunt Margaret – a favourite Aunt of mine – she would serve this with Bakers Water Crackers and strong cheddar cheese, followed by a delicious Swedish Orange Cake, which I should try to bake sometime, but Keto style! Chicken livers are my favourite, I find beef liver is way too intense and heavy.
So I purchased 2 trays of free range chicken livers, had all the necessary ingredients and here you go!
It always seems more daunting to make than it actually is, just waiting for it to firm up in the fridge is the longest process, which is the effortless part!
I have some on almond flaxseed crackers as a snack or with salad.
If you don’t top it with garlic parsley butter add 6 cloves of garlic to the livers. But do remember to top and seal the top with melted butter to prevent the top going a grey colour and to seal it. Keeps well for up to two weeks refrigerated and sealed.
- 1 stick / 1/4 cup butter
- 1 large onion, I used red
- 1 lb chicken livers
- 1/4 cup whiskey or sherry
- 2 tsp rosemary, finely chopped
- 1 tsp thyme or mixed herbs
- 1 tsp ground pepper
- Salt to taste
- 1/2 cup heavy cream
Optional (to add to above) :
- Pinch of chilli flakes
- 1 tsp garam masala
- Pinch of nutmeg
Topping for paté:
Garlic and parsley butter
Smoked paprika, or plain
Fry onions in butter, when just cooking and glossy add the livers and whiskey or sherry, simmering gently. Cook until just done and pink, overcooked livers can be tough.
Sprinkle in herbs and your choice of seasonings, and simmer for a few minutes gently. Turn off and leave for 5 minutes to cool for a bit, then turn into a deep dish and blend with a blender stick or in a food processor.
Lastly, blend in the heavy cream lightly.
Pour into a bowl and smooth over. Top with melted garlic and parsley butter. Place in fridge overnight or until set.
Before serving, sprinkle with paprika.
Here’s to Great Aunt Margaret, who first taught me about roses, bought us our first roses – the Peace Rose and Queen Elizabeth, and … see photos below of the roses in our garden this summer of 2019.
Dearest Aunt, you are thought of often and with much love.