Pate is so easy to make and the smoke gives it a little extra flavour
Enhance the flavour of chicken liver pate with a little smoke; you could also try using the apple flavoured wood pellets for added taste. It is really easy to make, just involves smoking the livers and gently cooking the other ingredients then blitzing, what could be simpler. If you want to be truly indulgent another option to add a little more flavour is to add just a touch of brandy, about a couple of teaspoons. This makes a really tasty starter for the Christmas dinner or as a light supper dish for when you’ve over-dosed on turkey.
Ingredients:
- 0.5kg chicken livers
- 1 onion; finely chopped
- 1 clove garlic; finely chopped
- 2oz butter
- sprig each fresh thyme, oregano & rosemary; finely chopped
- sea salt
- ground black pepper
- bay leaf, multi-coloured peppercorns and clarified butter; to decorate (optional)
Equipment:
- skillet
- blender
- ramekins
Pre-heat the Traeger and a skillet to 240C, add half the butter, melt, and add the onions, garlic and herbs. Sweat gently until translucent then add the chicken livers, season; over season slightly as the flavour diminishes once the mixture has cooled. Close the lid and cook for 3 – 4 minutes until the livers have cooked. Place all the ingredients from the skillet into a blender along with the brandy if using. Add the rest of the butter, clarified; do this gently so that the solids sink to the bottom. Blitz the mixture and slowly add the clarified butter until it pours, but not too thick and not too thin, about the consistency of double cream. Take care not to use the solids from the clarified butter. Taste and add more seasoning if necessary.
Pour into ramekins and chill. Once chilled add a bay leaf and some multi-coloured peppercorns, for decoration, to the top of each ramekin then top with more clarified butter to seal.
