iCandy is delighted to be collaborating with Clodagh McKenna- Celebrity Chef, Cookbook Author, Broadcaster and Columnist-to bring a series of Clodagh’s delicious recipes to the iCandy Life Blog.
From a Moroccan inspired family supper to a decadent date night treat, Clodagh’s recipes celebrate simple and seasonal ingredients. Clodagh’s fourth recipe is the perfect Christmas indulgence...
Orange & Sage Chicken Liver Pâté
For the Pâté:
• Butter (softened)
• 675g chicken livers, cleaned
• 2 tbsp brandy
• Juice and zest of one orange
• 2 garlic cloves, crushed
• 1 tbsp fresh sage, chopped
For the Caramelised Onions:
• 50g butter
• 2 onions, sliced
• 1 tbsp brown mustard seeds
• Sage leaves
• Zest of orange
1. Melt 50g of the butter in a frying pan and add the chicken livers. Cook over a medium heat for about 15 minutes, stirring occasionally. When the chicken livers are cooked, there should be no trace of redness in the meat. Transfer them to a food processor.
2. Add the brandy, orange juice and zest, garlic and sage to the frying pan and deglaze by scraping up all the tiny pieces of meat and juices from the livers using a whisk– the bottom of the pan is where the real flavour is! Add the brandy mixture to the food processor and blend with the livers. Leave to cool.
3. While the livers are cooling, make the caramelised onions. Melt the butter in a saucepan and stir in the onions. Reduce the heat, cover the pan and leave to sweat for about 5 minutes. Then remove the lid, turn up the heat and stir in the mustard seeds. Continue cooking until the onions have softened and become rich and brown in colour. Leave to cool.
4. Slowly add the remaining butter to the cooled chicken liver mixture and mix until all the butter has blended. Fold in the caramelised onions. Transfer the chicken liver pate mixture to a large dish. Decorate by placing sage leaves and orange zest on top.
5. Transfer to a fridge and leave to set for at least three hours or overnight.