Ingredients
Equipment
Method
- First, meticulously clean and trim your chicken livers, removing any green or fibrous bits. Pat them dry with paper towels.
- Melt 50 g of the unsalted butter in a large pan over medium heat. Add the finely diced shallots and cook gently until softened, about 3-4 minutes. Stir in the minced garlic and thyme leaves, cooking for another minute until fragrant.
- Increase the heat to medium-high. Add the chicken livers to the pan and sear for 3-4 minutes on each side until browned but still slightly pink in the center. Don't overcook them!
- Carefully pour in the brandy (stand back, it might flame up!) and let it bubble and reduce for about a minute, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, salt, pepper, and optional pinch of nutmeg. Cook for another minute, then remove from heat.
- Transfer the liver mixture to your gordon ramsay food (food processor). Add another 50 g of unsalted butter, cubed, and blend until the mixture is completely smooth and creamy. You might need to scrape down the sides a few times.
- Taste and adjust seasoning if needed. Press the pate through a fine-mesh sieve into clean ramekins or a terrine dish for an extra silky texture, if desired. Smooth the top with a spatula.
- Melt the remaining 50 g of unsalted butter. Carefully pour a thin layer of the melted butter over the surface of the pate in each ramekin. This creates a seal and helps preserve freshness.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, until firm. Serve with toasted baguette, crackers, or cornichons.
Nutrition
Notes
For the smoothest pate, don't skip pressing it through a sieve. It removes any tiny bits that the food processor might miss, giving you that luxurious, melt-in-your-mouth texture.