> Recipes > Meat

Chicken liver pâté and antipasti platter

Chicken liver pâté and antipasti platter

Chicken liver pâté and antipasti platter

PT25M

Why not try?

1
Before making the pâté, prepare the chicken livers by trimming them of all fat and sinew. Set aside
  • 1kg chicken livers
2
Add the olive oil to a large, shallow saucepan and place over a medium heat. Sweat down the leeks and parsley for a few minutes until softened
  • 30ml of olive oil
  • 100g of leek, roughly chopped
  • 30g of parsley, roughly chopped
3
Add the trimmed chicken livers and increase the heat to high. Cook until the livers are well-browned and the pan is fairly dry. Pour in the Marsala wine and cook for a few minutes until it evaporates
  • 100ml of Marsala wine
4
Stir in the capers and anchovies and allow to cook through for a few more minutes, then transfer to a blender along with the butter
  • 50g of capers
  • 50g of anchovy
  • 200g of butter
5
Blitz to form a smooth, creamy pâté. Taste a little, adding some salt to season if required
  • salt
6
Place the pâté in a bowl or container submerged in iced water and allow to cool completely, placing a piece of cling film across the surface of the pâté to stop a skin from forming. If not serving straight away, chill until required
7
When ready to serve, create a large platter layered up with the cured meats. Halve or slice the mozzarella balls and place on top of the meats, adding a scoop of 'nduja alongside it
  • 100g of Parma ham, or culatello ham
  • 100g of fennel salami, such as finocchiona
  • 100g of salami
  • 100g of smoked duck breast, or cured duck breast
  • 200g of mozzarella cheese
  • 'nduja
8
Scoop quenelles of the chicken liver pâté on to the platter before garnishing with pickled vegetables, fresh basil sprigs and raddichio leaves. Serve with toasted bread on the side
  • 300g of mixed pickle, such as pickled onions, carrots or artichokes
  • fresh basil, to garnish
  • radicchio, to garnish
  • ciabatta, or other bread, sliced and lightly toasted to serve

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Chicken liver pâté

Antipasti platter

Comments ()

Chicken liver pâté and antipasti platter

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...