Chicken Liver Pate with Caramelised Fig Chutney & Walnuts

By 1st March 2021No Comments

Serves 6

  • 1 knob butter
  • 1 onion, peeled and finely chopped (half for pate, and half for chutney)
  • 4 sprigs of thyme (2 left whole, and leaves of the other 2 removed and finely chopped
  • 400g chicken livers
  • 50ml sweet sherry
  • 100ml double cream
  • 100g butter, cubed
  • 1 tsp nutmeg, divided into two equal portions (½ tsp for pate, and ½ tsp for chutney)
  • 3 figs, cut into small (about 1cm) pieces
  • 50ml red wine vinegar
  • 30g brown sugar
  • 1 tbsp raisins
  • ½ satsuma (juice only)
  • 6 walnut halves, roughly chopped
  • Salt and pepper

  1. Put a knob of butter in a large frying pan on a medium heat. When it’s foaming, add the onion, followed by the finely chopped thyme, and fry until the onion has softened, but not coloured.
  2. Turn the heat up to high, add the livers, and cook until browned on the outside, but remaining slightly pink on the inside.
  3. Transfer the liver and onion mixture to a blender, and deglaze the pan with the sherry – boiling until reduced by half.
  4. Tip the sherry from the pan into the processor, add the cream, ½ tsp nutmeg, and season with salt and pepper, then blend until smooth. Add the 100g of cubed butter, and blend once more until combined.
  5. Pass the blended mixture through a fine sieve, pressing down with the back of a spoon to get everything through into a bowl below.
  6. Transfer to the fridge for at least three hours to set.
  7. For the fig chutney, place chopped figs, red wine vinegar, 30g of brown sugar, raisins, satsuma juice, ½ tsp nutmeg, remaining ½ chopped onion, and 2 sprigs of time in a small saucepan, bring to the boil, reduce heat, and leave to simmer for 30 mins. Take off the heat, transfer to a bowl, and leave to cool for 2 hours.
  8. When the chutney is cooled stir in the chopped walnuts.