Mary Berry Chicken Liver Pate Recipe – Epic Cooker

Hello, fellow food enthusiasts! Today, I am excited to share with you a delightful recipe for Mary Berry’s Chicken Liver Pâté. This rich and flavorful dish is not only a treat for your taste buds but also a great source of essential nutrients. Personally, I have always been a fan of indulging in savory delights, and this recipe truly hits the spot with its delicious combination of ingredients.

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Ingredients You’ll Need:

• Maize Grits (or polenta): Maize grits serve as the base for the pâté, providing a hearty and slightly grainy texture. They help to bind the other ingredients together and provide structure to the dish.

• Garlic, chopped: Chopped garlic adds a savory and aromatic flavor to the pâté. It enhances the overall taste profile and adds depth to the dish.

• Streaky Bacon Rashers, rinds removed and coarsely chopped: Streaky bacon adds richness and smokiness to the pâté. When cooked and chopped, it contributes to the savory flavor and adds a delicious bacony aroma.

• Fresh Thyme: Fresh thyme provides a subtle herby flavor to the pâté. It adds complexity to the dish and enhances its overall taste.

• Chicken Livers, trimmed: Chicken livers are the main ingredient in the pâté, providing a rich and creamy texture. They are cooked until tender and blended into a smooth paste, creating the base of the dish.

• Egg: The egg acts as a binding agent, helping to hold the pâté together. It contributes to the texture and consistency of the dish, ensuring that it is smooth and cohesive.

• Brandy: Brandy adds a luxurious and slightly sweet flavor to the pâté. It enhances the richness of the chicken livers and adds depth to the overall taste profile.

• Nutmeg: Nutmeg adds warmth and spice to the pâté. It complements the other flavors in the dish and adds a subtle complexity to the flavor profile.

• Butter, melted: Melted butter adds richness and creaminess to the pâté. It helps to create a smooth and velvety texture, making the dish more indulgent and satisfying.

• Salt: Salt enhances the flavors of the other ingredients and helps to balance the overall taste of the pâté. It adds depth and complexity to the dish, ensuring that it is well-seasoned.

• Pepper: Pepper adds a hint of heat and spice to the pâté. It complements the savory flavors and adds a subtle kick to the dish.

• Onion, large, finely chopped: Finely chopped onion adds sweetness and depth to the pâté. It enhances the overall flavor profile and adds complexity to the dish.

• Parsley, fresh and finely chopped: Fresh parsley adds a bright and herbaceous flavor to the pâté. It provides a fresh contrast to the rich and savory ingredients, enhancing the overall taste of the dish.

How I Have Used the Ingredients in This Recipe:

As I delve into the world of cooking, experimenting with various ingredients has been a favorite pastime of mine. 

The Maize Grits, also known as polenta, bring a wonderful texture to the pâté, adding a subtle crunch that contrasts beautifully with the creamy liver. The Clove of Garlic infuses a delightful aroma and depth of flavor, elevating the dish to a whole new level.

The Streaky Bacon Rashers lend their smoky goodness, complementing the richness of the chicken livers perfectly. Fresh Thyme adds a fragrant note, enhancing the overall taste profile of the pâté. When it comes to the star of the show – the Chicken Livers, trimming them carefully is crucial to ensuring the smooth and velvety texture of the pâté.

Egg acts as a binding agent, holding all the ingredients together, while Brandy brings a touch of sophistication with its nuanced flavor. Nutmeg adds a warm and earthy undertone, harmonizing with the buttery goodness of the melted Butter. And of course, the seasoning of Salt and Pepper ties everything together, balancing the flavors impeccably.

Last but not least, the finely chopped Onion and Parsley contribute their fresh and vibrant notes, adding a pop of color and freshness to the finished dish.

Step by Step Directions:

Step 1: Line and Preheat

• Take a loaf tin and line it with tin foil, ensuring there’s enough foil to overhang on each side. This overhang will help in lifting the pate out later.
• Preheat your oven to 160℃/140℃Fan/Gas 3.

Step 2: Prepare and Combine

• Gather all your ingredients: maize grits (or polenta), garlic, streaky bacon (without rinds), fresh thyme, chicken livers, egg, brandy, nutmeg, melted butter, salt, pepper, finely chopped onion, and fresh parsley.
• In a food processor, combine the maize grits, chopped garlic, streaky bacon, thyme, chicken livers, egg, brandy, nutmeg, salt, and pepper. Blend until the mixture is smooth.

Step 3: Incorporate Onions and Butter

• While the processor is running, gradually add the melted butter to the mixture. This will help in achieving a smooth consistency.
• Next, add the finely chopped onion and fresh parsley. Continue blending until everything is well combined and smooth.

Step 4: Transfer and Wrap

• Transfer the blended mixture into the prepared loaf tin, ensuring the surface is leveled with a spatula.
• Fold the overhanging foil over the top of the pate, covering it completely.

Step 5: Set up the Water Bath

Place the foil-covered loaf tin into a larger roasting tin. Pour boiling water into the roasting tin, ensuring it comes up halfway on the sides of the loaf tin. This water bath will help in even cooking and prevent the pate from drying out.

Step 6: Bake

Carefully place the roasting tin with the pate mixture into the preheated oven. Bake for approximately 1 hour, or until the pate is cooked through.

Step 7: Check for Doneness

After an hour, insert a skewer or sharp knife into the middle of the pate. If it comes out clean, the pate is done.

Step 8: Cool and Chill

Allow the pate to cool completely in the tin. Once cooled, cover it and refrigerate overnight. Chilling helps the flavors to develop and the pate to set.

Step 9: Serve

When ready to serve, carefully lift the pate out of the tin using the foil overhang. Slice it into portions and serve with your favorite accompaniments such as toast, crackers, or crusty bread.

Recipe Notes:

– When choosing Chicken Livers, opt for fresh, high-quality livers that have a vibrant color and mild aroma. Avoid livers that appear discolored or have a strong odor.

– To achieve a velvety smooth texture in the pâté, it is essential to cook the livers just right – browned on the outside but slightly pink on the inside.

– If you prefer a richer flavor, you can increase the amount of Brandy in the recipe, adjusting to your taste preference.

Recipe Variations:

– For a decadent twist, you can add a splash of cream to the pâté mixture before refrigerating, resulting in an even creamier texture.

– To enhance the flavor profile, consider incorporating finely chopped shallots or leeks during the cooking process for an added depth of aroma.

– For a touch of heat, you can sprinkle a pinch of cayenne pepper or paprika over the pâté before serving, adding a subtle kick to the dish.

FAQs:

Q1: Can I substitute Chicken Livers with another type of liver?

A1: While the recipe specifically calls for Chicken Livers, you can certainly experiment with other varieties such as Duck Liver or even a combination of different livers to create a unique flavor profile.

Q2: Is it necessary to include Brandy in the pâté?

A2: Brandy adds a distinct flavor dimension to the pâté, but if you prefer to omit alcohol from the recipe, you can substitute it with a splash of apple cider vinegar or chicken broth for a different twist.

Q3: How long can the Chicken Liver Pâté be stored in the refrigerator?

A3: The pâté can be kept refrigerated for up to 3-4 days, stored in an airtight container to preserve its freshness. Be sure to consume it within the recommended timeframe for optimal taste.

Q4: Can I freeze the pâté for later use?

A4: Yes, you can freeze the pâté in portioned containers for up to three months. Thaw in the refrigerator overnight before serving and give it a quick stir to recombine any separated ingredients.

Q5: Are there any alternatives to Maize Grits for this recipe?

A5: If you don’t have Maize Grits on hand, you can substitute them with fine cornmeal or even breadcrumbs for a similar texture in the pâté.

Q6: Can I make the pâté in advance for a party or gathering?

A6: Absolutely! This pâté is a fantastic make-ahead dish, allowing you to prep it a day in advance and refrigerate until you’re ready to serve. The flavors will have time to develop, enhancing the overall taste experience.

Conclusion:

In conclusion, Mary Berry’s Chicken Liver Pâté is a culinary delight that combines a blend of rich flavors and luxurious textures, making it a perfect choice for any special occasion or casual gathering. Through the careful selection and preparation of quality ingredients, coupled with thoughtful cooking techniques, you can elevate this dish to new heights of gastronomic pleasure.

With its versatile nature and customizable elements, this pâté offers endless possibilities for creative variations and personal touches, allowing you to tailor the recipe to your preferences and taste preferences. 

Whether you enjoy it as a decadent appetizer, a luxurious spread for crusty bread, or a flavorful addition to charcuterie boards, this pâté is sure to impress and delight your guests.

So, why not embark on this culinary adventure and treat yourself to the exquisite flavors of Mary Berry’s Chicken Liver Pâté? Gather your ingredients, follow the step-by-step instructions, and savor the rewarding experience of creating a dish that is as delightful to make as it is to enjoy. Happy cooking!

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