I absolutely LOOOOOVE paté. If there´s some on the table or in the fridge, I’m definitely going to find it. So why not make some? I realize that I say I love everything, but I guess that happens when you love food in all its shapes and forms (ok maybe not ALL of them). This paté goes amazing with these sweet and tangy oven baked nectarine slices, such a nice mouthful!
Amount made: 500g
For the paté:
– 500g chicken livers
– 50g white onion
– 2 garlic cloves, finely chopped
– 10ml vegetable oil
– tiny pinch nutmeg
– salt and pepper to taste
– 50ml brandy + 4 tbsp extra
– 160g unsalted butter + 50g to top
– Optional: raisins and toasted walnuts to garnish
For the nectarines:
– 3 nectarines, sliced
– 4 tbsp honey
1. Clean the livers (take out the connective tissue separating both globes)
2. Chop the onions and sweat them along with the garlic in vegetable oil until the onions are translucent. Then add the livers and cook to medium, season them.
3. Add the brandy and let it boil until only half of it remains.
4. Pour all of this into the blender with the extra tbsp of brandy and blend until smooth. Then, add the butter (previously cut to small pieces) and blend until smooth again.
5. Put it in your mould (you could even line it and then un-mould it, it will keep the shape after being in the fridge overnight) and cover it with raisins, walnuts or anything you want.
6. Cover it with the melted extra butter and leave it overnight in the fridge.
7. For the nectarines, just bake them at 180C on baking paper (it’s some sticky business) and honey drizzled on top for 15-20min or until nice and soft.
8. I also did some baguette toasts using olive oil, salt and pepper in the oven to go with our amazing paté.
There you go! Serve pretty and enjoy 🙂