Spicy Chicken Liver Peri Peri Paté
I was making Chicken Liver Peri Peri, a spicy African starter,
when I realised that the method and ingredients were very similar
to my Chicken Liver Paté with the addition of tomato purée and spices.
So I tried it as a paté and it's very good.
INGREDIENTS
- 350 gm Chicken livers (may also be made with duck liver)
- 250 gm Salted butter
- 200 gm Finely-chopped Onion
- 1-3 Clove of garlic - chopped (optional)
- 4 tsp Paprika
- 2-3 Bay Leaves or ¼ tsp powdered bay leaf
- ¼-4 tsp powdered peri peri peppers (or Cayenne) - to taste (how hot do you want it?)
[You could use 10-100 ml botttled Hot Peri Peri Sauce, or rather less Tabasco, instead]
- (A little nutmeg and possibly very small quantities of cinammon and ground cloves - experiment)
- 2 Tbsp tomato purée
- 1-3 Tbsp Worcester Sauce (if you use Peri Peri Sauce you may not need this)
- 3 Tbsp Thick cream
- 1-2 Tbsp Brandy (Optional)
PREPARATION
Gently sauté the onions, garlic and the herbs and spices in the butter until well cooked, but not darkened, then add the chicken livers and cook until their outsides are cooked but their centres are still, just, pink.
Remove the bay leaves (if you didn't use powdered) and tip into a food processor/cup blender with the Worcester Sauce, tomato purée, cream and brandy and whizz thoroughly until smooth. If you are a perfectionist strain through a fine sieve into a large ramekin or similar serving dish, otherwise just tip it out into it (helping with a palette knife). Allow to cool to room temperature and then refrigerate for a minimum of several hours before serving.
This paté will keep for a week in the refrigerator if it is covered with a thin layer of clarified melted butter before refrigeration. If you do this you can put a few whole peri peri or bird's eye chilis on top of the paté as garnish before pouring on the butter.
Serve with Melba Toast or in a (Portuguese?) bread roll.
This is a recipe page on the James Bryant (G4CLF) Web-site.
Return to James Bryant's Recipe Index
Return to James Bryant's Home Page
Number of visits to this page:
