A creamy, gin-infused chicken liver pate, one of our most popular recipes and a genuine crowd-pleaser. It makes a perfect starter or light lunch, particularly if you're feeling like flexing your culinary skills for a birthday or anniversary at home.
Ingredients
- 250g chicken livers
- 150g butter, plus 50g to top the parfait
- 2 sprigs of thyme
- 2 bay leaves
- 1 onion, finely chopped
- 100ml double cream
- 30ml Batts Hill Surrey Dry Gin
For the Topping
- A bay leaf
- Branston tangy chutney (or your favourite)
- Butter
Method
- Caramelise the onion in 50g of butter.
- Once the onion is soft and sticky, add the rest of the butter, the chicken livers, finely chopped thyme, a bay leaf, and the gin.
- Season with salt and plenty of black pepper. Fry for 5-10 minutes, being careful not to overcook.
- Remove from the heat and take out the bay leaf. Add the double cream and blitz in a food processor until smooth.
- Spoon into a ramekin and smooth over the surface. Lay a bay leaf on top and pour over melted butter, then leave to set.
- Add a dollop of tangy chutney and serve with sourdough bread and a refreshing gin and tonic.
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