Make pate whilst the sun shines

I was up this morning at stupid o’clock to run DH to the station. After that it was back to the moneypit (the reason for DH’s early departure- an extra 1.5 hours on the train to the office) to await the electric man, who was going to do something with the electrics. Much as I wanted to go back to sleep, I couldn’t, so I put on the radio and made pate.

Ingredients

175g unsalted butter, softened
450g chicken liver
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tsp orange juice
1 orange, zest of
handful fresh rosemary
2 tbsp marsala

1. Heat 1/2 of the butter in a frying pan until foaming.
2. Add the onions, garlic and the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
3. Add the marsala and flambe. The stir through the orange juice and zest and rosemary and bubble for a couple more minutes.
4. Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.

If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter.

I had no idea it was so easy to make, but rest assured it will be a regular feature in our house from now on!