Chicken liver pâté with beetroot, orange and sage

Chicken liver pâté with beetroot, orange and sage
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, plus chilling

Pâté is a Christmas classic – with pots lining the supermarket shelves – but it’s so satisfying to make your own. The best part? It’s a simple, three-step recipe! Orange zest and liqueur give this starter a festive flavour, with beetroot and crispy sage leaves adding colour and interest.

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Nutrition: per serving

Calories
370kcals
Fat
33.4g (20.1g saturated)
Protein
9.7g
Carbohydrates
4.2g (3.9g sugars)
Fibre
0.5g
Salt
0.2g
Calories
370kcals
Fat
33.4g (20.1g saturated)
Protein
9.7g
Carbohydrates
4.2g (3.9g sugars)
Fibre
0.5g
Salt
0.2g

Ingredients

  • 400g chicken livers
  • 300g unsalted butter
  • 1 large garlic clove, crushed
  • 3 tbsp Grand Marnier or Cointreau
  • 1 orange
  • ½ bunch sage, leaves picked
  • 150g cooked beetroot, cut into small chunks
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • Toasts or crostini to serve

Method

  1. Trim any sinew from the livers. Heat 20g of the butter in a large frying pan over a medium heat. Once foaming, add the chicken livers and cook for 2 minutes on each side. Add the garlic and grand marnier (or cointreau) and cook for another 2 minutes. Tip everything from the pan into a food processor with another 150g of the butter and finely grate in the zest of the orange. Whizz to a smooth paste, scraping down the sides as needed, then season with a big pinch of salt. Spoon into the ramekins you plan to serve the pâté in, smoothing the tops flat.
  2. Melt the remaining 130g butter over a low heat, then pour it over the pâté, trying to get an equal amount of butter in each. Add a sage leaf on top for decoration, pushing them just below the surface of the butter. Cover and chill for at least 4 hours or ideally overnight.
  3. When you’re ready to serve, take the pâté out of the fridge and allow to come to room temperature. Put the beetroot in a small serving bowl with the juice of the orange and vinegar, stirring to coat. Heat the oil in a small pan and cook the remaining sage leaves for about 30 seconds until crisp, then drain on kitchen paper and scatter over the beetroot. Serve the ramekins of pâté alongside the beetroot and toasts or crostini.

delicious. tips

  1. Cook the beetroot yourself rather than buying the vac-packed version. Scrub the roots, drizzle with oil, then wrap in foil and roast for 30-45 minutes (depending on size) at around 180°C fan/gas 6 until tender to the point of a knife. Leave to cool, then chill before using in this recipe. They don’t take up much space in the oven so are ideal for roasting alongside other dishes.

  2. The pâté will keep covered in the fridge for up to 3 days.

Recipe By

Emily Gussin

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