Bacon and liver pâté is a rich and savory spread that combines the smoky flavor of bacon with the creamy texture of liver. This classic dish is easy to make and works beautifully as a starter or appetizer. Here's a recipe to guide you through making your own bacon and liver pâté:
Ingredients:
- 300g chicken livers (or any liver of your choice: pork, beef, or lamb)
- 100g smoked bacon, chopped
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 50g butter (divided, for cooking and finishing)
- 100 ml cream (heavy or double cream)
- 2 tbsp brandy or port (optional, for depth of flavor)
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and pepper to taste
- 1 tsp lemon juice (optional)
- A pinch of nutmeg (optional, for extra warmth)
Instructions:
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Prepare the Bacon and Liver:
- Rinse the chicken livers under cold water and pat them dry with a paper towel. Trim any tough membranes or connective tissues.
- In a large skillet or frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped bacon and cook until crispy, about 4-5 minutes.
- Remove the bacon from the pan and set it aside, but leave the rendered bacon fat in the pan.
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Cook the Livers:
- In the same pan with the bacon fat, add the chicken livers. Cook over medium heat for about 3-4 minutes on each side until browned on the outside but still slightly pink inside (don't overcook, as this will make the livers dry and tough).
- Remove the livers from the pan and set aside with the bacon.
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Sauté the Onions and Garlic:
- Add another tablespoon of butter to the pan. Add the chopped onion and garlic and cook for 3-4 minutes until soft and translucent.
- If using, pour in the brandy or port, and simmer for a couple of minutes until the liquid reduces slightly.
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Blend the Pâté:
- In a food processor, combine the cooked chicken livers, crispy bacon, sautéed onions and garlic, and fresh thyme. Blend until smooth.
- Gradually add the remaining butter and cream while blending until the pâté reaches a smooth, creamy consistency.
- Taste and season with salt, pepper, a pinch of nutmeg (if using), and a dash of lemon juice for brightness.
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Chill the Pâté:
- Transfer the pâté to a bowl or jar. Smooth the top and, optionally, pour a layer of melted butter over the surface to seal it.
- Chill in the refrigerator for at least 2-3 hours to allow the flavors to develop.
Serving Suggestions:
- Serve the bacon and liver pâté with toasted bread, crackers, or fresh vegetables.
- Accompany with pickles, chutneys, or mustard to balance the rich, smoky flavors.
Variations:
- Herb Variations: Swap thyme for rosemary or parsley for a different herbaceous note.
- Pork Liver Option: If you prefer a stronger flavor, pork liver can be used instead of chicken liver.
Would you like to explore more seasoning ideas or any specific variations?
