Chicken liver pâté & chutney croûte

Chicken liver pate & chutney croute

  • For 20 Portions
  • Tip: If putting together in advance, place a sheet of parchment paper on top of the croûtes, before covering the plate with clingfilm in order to stop the static in the clingfilm removing the chervil.
  • For the croûtes:
  • 5 slices of medium sliced white bread
  • 5 tbsp of your favourite spicy fruit chutney
  • chervil to decorate
  • For the pâté:
  • 450g chicken livers - cleaned & sliced
  • 250g unsalted butter, melted
  • 1 large Spanish onion - chopped
  • 2 garlic cloves, chopped
  • 6 sprigs of thyme, stripped
  • 2 tbsp brandy
  • salt & black pepper
  1. To make the chicken liver pâté, melt the butter and sauté the onion and garlic until soft, but not coloured, then add the chicken livers, thyme, salt and pepper. Seal them for no more than three minutes and add the brandy with the pan still on the heat and light the brandy and stir through and simmer for half-a-minute. Leave to cool slightly before blending the pâté, then taste for seasoning and adjust, if necessary. This pâté does freeze well.
  2. Prep your croûtes by cutting 20 x 3.5cm bread discs, then bake them in a moderate oven till dry and slightly coloured, then cool.
  3. To assemble: spoon the pâté onto the croûte and top with chutney and a sprig of chervil.

 

Juliet’s company, Juliet’s Catering, creates innovative, bespoke menus for a wide range of social events. To find out more call 01797 270347 or visit www.julietbidwell.com

  • Photographs David Merewether
  • Words and recipes