Pâté Forestière
This pâté forestière, or chicken liver pâté with porcini mushrooms, is an easy starter or lunch idea which is packed with flavour.
Equipment
- food processor
- sharp knife
- chopping board
- kitchen paper
- colander / sieve
- Frying pan or skillet
- small saucepan
- Large bowl
- 4 serving dishes / ramekins
Ingredients
- 500 g chicken livers
- 1 shallot
- 1 clove garlic
- 200 g butter
- 1 sprig thyme fresh
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 50 ml brandy
- ½ teaspoon salt
- ½ teaspoon pepper
- 15 g dried porcini
- 100 ml water boiling
- For the clarified butter
- 100 g unsalted butter
Instructions
- Peel and finely chop the shallot and garlic.
- Put the mushrooms in a small bowl and cover with the boiling water for about 10 minutes.
- Use a sieve to drain the mushrooms and then use some kitchen paper to remove any excess moisture.
- Chop the mushrooms.
- Melt a tablespoon of the butter in a large frying pan and add the finely chopped shallot over a medium heat for about 3 minutes.
- Add the of garlic and stir for a minute.
- Transfer the shallot mixture to the bowl of a food processor.
- Wash the chicken livers well in a colander or sieve to remove any blood.
- Trim off any membranes and green areas,
- Cut the pieces into an even size and leave to drain on kitchen paper.
- Add 40 grams of butter to the pan and melt over a medium heat.
- Season the chicken livers with salt and pepper.
- Next, tip in the chicken livers and stir regularly for 2-3 minutes. The chicken livers should still be pink inside, but not bloody.
- Pour in the brandy and cook for a couple of minutes more until the liquid has almost evaporated.
- Put everything from the pan into a food processor and blend together with the spices and the leaves stripped from the thyme stalk.
- Melt the remaining butter in a small saucepan or in 10 second bursts at full power in the microwave.
- Add to the mix with the motor running. You could also do this in a blender if you prefer.
- Transfer the mix to a bowl and stir in the chopped porcini mushrooms.
- Pour the mixture into pots or ramekins and leave to cool before adding the clarified butter, if required, then refrigerate to set for an hour.
Notes
I've used 4 spring clip pots, but you can use any container you like. If you want to serve this in slices line a container, such as a loaf tin, with cling film and don't add the clarified butter.
Clarified butter, also known as ghee, has a high smoking point which means that you can use it like you would do a vegetable oil.
- Put the butter in a small saucepan and heat gently until it melts.
- Use a spoon to skim off any foam or bits that rise to the surface and discard.
- Next, pour the liquid butter into another container, being careful not to let any of the sediment at the bottom to go with it. I prefer to use a separating jug for this.
- The clarified butter is now ready to use.
Nutrition
Calories: 367kcalCarbohydrates: 3gProtein: 11gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 296mgSodium: 353mgPotassium: 197mgFiber: 0.4gSugar: 0.3gVitamin A: 7868IUVitamin C: 12mgCalcium: 18mgIron: 6mg
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