Chicken liver spread9:45 AM
To kick start the season (which I might as well call foodie season) I made a batch of chicken liver paté which we enjoyed liberally over here. This creamy spread is the stuff from my childhood, the companion of many dinner and picnic lunches. I grew up mostly with the convenient tubed version, but making your own is really not that hard.
The only difference between the one from my childhood and this one is the lack of a very specific black mushroom we call "cornucopia mushroom" but still tastes awesome (take my words for it).
I make it in big batches, because it doesn't really last that long (I could eat it all day) and it will keep fresh and nice in an airtight container in the fridge for a little over a week, and it freeze well enough. Feel free to half the recipe if you aren't a big liver spread glutton like me though.
400g of Chicken Liver
1 large red onion (chopped)
200ml of cream (whipped)
60ml of brandy
a sprig of fresh thyme
salt and pepper to taste
40g of butter
How to do it:
1) Chop your onion and wash the chicken liver under running water. In a thick bottomed pan, melt the butter on medium flame and stir fry the onion and liver, add the thyme and continue cooking until the liver is just about to be done. Add the brandy and turn the heat to high and cook for 2-3 minutes more. The alcohol in the brandy evaporates in the cooking process so do not worry about it.
2) Put the entire content of of the pan in a mixer/blender and blitz to a smooth paste and set aside
3) Whip your cream until it forms stiff peaks with an electric beater. Fold the cream in the liver paste and blend until you get a nice creamy texture, add the salt and pepper to taste and mix it in. Store in an airtight container in the fridge.
The spread is best enjoyed chilled and served on sour dough bread, toasted bread or crackers. You can also put it in a piping bag and pipe it on pieces of apple or pear, or on canapé crackers.