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100g chicken livers chopped up into bite size pieces

50g softened butter

2 pieces of white toast

1 small shallot finely chopped

1 small garlic clove finely chopped

1 tablespoon of fresh thyme leaves

Salt

Pepper

Chicken liver paté with melba toast

preparation 5 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Homemade paté is so simple and yet so tasty. It's really easy to adapt slightly and I guarantee it will put paid to supermarket paté. The silky texture of the chicken livers with the butter makes for a gorgeous, if not entirely healthy, little dish! Try making a bigger batch and sharing with friends.

Large pan to fry the livers

Baking tray for the melba toast

Food processor

Spatula

Ramekin to serve

Spoon to stir

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Before you start, preheat your oven to 200c. Have the livers ready with all the other ingredients prepped. Put your large pan on a high heat and click here!

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Preheat your oven to 200c. Turn your hob onto a high heat and add the butter. Seasons the chicken livers generously with salt and pepper and take to the hob. Swirl the butter in the pan and heat until the butter is foaming. Add the chicken livers stir and turn the heat down to medium and leave in the pan. They'll only take a about 3 minutes to cook.

Whilst the livers are cooking, take the toast and cut the crusts off to form a square. Now this is the only tricky bit. Using a large knife, slide the blade gently into the soft middle part of the toast that will have been exposed by cutting the crusts off. Slowly and gently, run the knife through the toast (as in the photo to the right), so that you cut it in half, with each half having one toasted and one untoasted side. It's really easy once you get the hang of it. Cut each half across the diagonal to create four triangles. Place all the triangles on a baking tray, toasted side down.

Put the toast in the oven for 4 minutes. Remove the livers from the pan into a bowl and set aside. Add to the pan the shallot, garlic and thyme and fry these for about 30 seconds, without browning them. Turn off the heat and add them to the bowl with the livers. Put the contents of the bowl into your food processor with the softened butter and give it a blast for 10 seconds. Scrape down the sides of the food processor and blitz again.

By now the melba toast should have curled up and browned, so take them out of the oven and set aside. Transfer the paté from the food processor into a ramekin and chill for 45 mins in the fridge and then serve.

I hope you enjoy it.


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