Sports are back on the calendar for the weekends, and the weather is finally cooperating for that braai you’ve been planning. If you’re the kind who enjoys impressing guests with elaborate spreads, try something new. Salt crackers and toasted breads go well with chicken liver pâté that is served with the cheese selection if you want to create a great snack table to get people eating while chatting and drinking.
Chicken liver pâté suggestions
The ingredients are simple to combine, and a strong food mixer comes in handy. If you want things on the spicier side, feel free to throw in some chilli powder. Your pâté is best served with salt crackers or Melba toast. Melba toast, which uses very tiny slices of bread, has recently become popular at various grocery shops in the area. Pâté with a layer of avocado guacamole on top is a culinary adventure unlike any other.
Get your guests off on the right foot with some chicken liver pâté and Melba toast before you go into the main course.
Chicken liver pâté recipe
Course: Snacks
Cuisine: Global
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients
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250 g chicken livers
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1 medium onion, thinly sliced
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2 cloves garlic, chopped
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4 bacon rashers, cut into small pieces
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1 tsp organum
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50 ml brandy and sherry
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1 bay leaf
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60 g butter
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salt and pepper to taste
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olive oil
Method
- Gently fry onion, garlic and chopped bacon with olive oil and butter
- When onion is soft, remove fro pan. Fry chicken livers, bay leaf and origanum in remaining butter.
- Remove livers when just cooked through. Add sherry and brandy to pan and simmer until liquid is reduced by half. (Scrape off any bits from the bottom of the pan as the sherry and brandy deglazes the pan)
- Combine liquid with livers and onion. Liquidize until smooth.
- Place in dishes and “seal” with melted butter. Place in refrigerator until set.
- Serve with you preferred toast or salty biscuits and crackers.