This twist to the classic chicken liver pâté is an absolute treat for breakfast or as a starter! It is full of flavours, it has a soft, creamy texture and an incredibly tasty flavour of truffles and port wine. Should I say it’s also very easy to make?
Cooking time: approx. 45 minutes
400g chicken liver
2-3 garlic cloves (chopped)
25g butter for frying
50g butter for the pâté
1/2 yellow onion (chopped)
1/2 tsp herbes de provence
1 egg (boiled)
1 tsp salt
1/2 tsp pepper
3 tbsp port wine
1 tbsp brandy (optional: you can just add an extra tbsp of port wine)
4 tsp truffle paste
Chop the garlic and the onion. In a pan add the butter.
Once melted, add the garlic and fry it on medium high heat for a minute stirring constantly: make sure not to burn it, as it will add bitterness to the pâté.
Turn the heat down to medium low and add the onion and the herbs. Stir well and cook until the onion becomes soft.
Add the chicken liver pieces to the pan and cook on medium heat until the liver is done through (approx. 20 minutes).
In the meantime, soft boil the egg. If the yolk is still runny, the texture of the pâté will become very creamy.
Once the liver is cooked, move everything into a bowl. Add the yolk from the egg, the salt and pepper, port, brandy and truffle paste. Blend everything until you obtain a creamy pâté!
Refrigerate the pâté for it to harden and serve it on freshly baked bread. I particularly like it with homemade olive bread.
Tip: I like my pâté to have a relatively strong taste of port wine. If you wish to make it less alcoholic, add less port wine and no brandy at all.
Enjoy this delicious treat!
Love, happyholism and nom-nom,