Recipe

Chicken liver pate with toast

Feb 27, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Chicken liver pate with toast
  • 500 gram chicken livers, trimmed and roughly chopped
  • 1 cup (250ml) port
  • 1/2 baguette, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 100 gram butter, roughly chopped
  • 1 onion, finely chopped
  • 4 anchovy fillets, finely chopped

Method

Chicken liver pate with toast
  • 1
    Place livers in a bowl with port. Stand for 2 hours. Drain, reserving 1/4 cup liquid. Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.
  • 2
    Brush both sides of bread with oil. Place on prepared tray and bake for 7-10 minutes, until golden and crisp.
  • 3
    Melt butter in a frying pan on medium heat. Cook onion and anchovies for 5 minutes, until onion is tender. Add liver and cook gently for 3-5 minutes, until just starting to brown. Stir in reserved port, bring to a simmer and cook for 1 minute.
  • 4
    Place liver mixture in a food processor and process until smooth. Pour into a 3-cup serving dish. Cover and chill for 2 hours, or overnight. Serve with toast.

Notes

You should have about 24 slices of bread in total. For an added touch, before chilling cover pat‚ with a little melted butter and some chopped herbs.

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