Deliciously preserved chicken liver pâté with chutney and brioche toast - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Deliciously preserved chicken liver pâté with chutney and brioche toast By You Magazine - September 19, 2021 You can make a vegetarian version of this pâté by replacing the livers with 400g sliced button or chestnut mushrooms. Laura Edwards Serves 2 (makes about 200g pâté) 80g unsalted butter 2 tbsp olive oil 1 large onion, finely diced 1–2 garlic cloves, finely chopped 2 bay leaves 250g free-range chicken livers, trimmed and roughly chopped 40ml brandy Sea salt and freshly ground black pepper TO SERVE 4 thick slices of brioche Blackberry and apple chutney (see here) Melt the butter and oil in a medium frying pan over a medium heat. Add the onion and season very generously, then gently sauté for 4–5 minutes until soft and translucent but not browned. Add the garlic and bay leaves and cook for 30 seconds, then add the livers and sauté, stirring intermittently, for 6–8 minutes until they look almost cooked through. Stir in the brandy, increase the heat slightly and simmer for a further 2–3 minutes until you see the first signs of sticking to the pan. Remove from the heat and let cool slightly. Remove the bay leaves and blend the mixture in a food processor until completely smooth, tasting and seasoning as you go. Strain/push through a fine-mesh sieve if you want your pâté extra smooth, otherwise scrape into a 250ml dish with a spatula. Cool, cover and store in the fridge. (For a bit of drama, clarify some butter, pour on top of the pâté and set a bay or sage leaf into it before cooling in the fridge.) To make sandwiches, toast each side of the slices of brioche in a frying pan with a little butter until golden. Spread a thick layer of pâté on 2 slices of brioche and a thick layer of chutney on the other 2 and sandwich them together. Cut off the crusts with a sharp knife and cut in half to serve. Now buy the book Our recipes are from The Modern Preserver’s Kitchen by Kylee Newton, which will be published on 30 September by Quadrille, price £22. To preorder a copy for £18.70 until 3 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved