By Lori Walker, MS, RD | Published on January 8, 2024 | Last Updated on February 11, 2024
Get ready to dive into the delightful world of Mary Berry’s Chicken Liver Pâté, a dish that transforms humble ingredients into a flavor-packed masterpiece.
Mary Berry, the culinary maestro known for her warmth and expertise, brings her magic to this classic spread. With just a few simple steps, she turns chicken livers into a smooth and savory treat that will leave your taste buds singing.
Join us as we explore the joy of creating and savoring this easy-to-make yet incredibly elegant dish, making it a perfect addition to your culinary repertoire.
What is Mary Berry Chicken Liver Pate?
English cuisine writer, chef, baker, and television personality Dame Mary Rosa Alleyne Hunnings DBE. Encouraged by her home science studies, she pursued a college degree in catering.
She has many amazing recipe to try on but the Mary Berry Chicken Liver Pate Recipe is a famous one. It is a classic recipe that has been around for decades. It combines cooked chicken livers, butter, onions, garlic, and other seasonings to create a rich and flavorful spread.
The combination of these ingredients creates a smooth and creamy texture that is sure to be a hit with anyone who tries it.
Why You’ll Love This Mary Berry Chicken Liver Pate Recipe?
This recipe is easy to make and is sure to please any palate. It is also very versatile as it can be served as an appetizer or spread onto sandwiches. The combination of the ingredients creates a rich and creamy texture that is sure to be a hit with anyone who tries it.
The dish is also very nutritious, as it contains a good source of protein, iron, and other essential vitamins and minerals.
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The Ingredients
- Maize Grits: Used as a base or thickening agent in the pate, providing texture and body to the dish.
- Half Clove of Garlic, Finely Minced and Infused with Himalayan Pink Salt: Adds a subtle garlicky flavor and a hint of saltiness, enhancing the overall taste of the pate.
- Fresh Thyme Leaves: Imparts an aromatic and earthy flavor to the pate, adding depth and complexity.
- Streaky Bacon Rashers: Contributes a rich and smoky flavor to the pate, enhancing its depth and savoriness.
- Chicken Livers: The main ingredient, offering a rich and robust liver flavor, creating the base of the pate’s taste.
- Egg: Acts as a binding agent, helping to hold the pate’s ingredients together.
- Oak-Barrel Brandy: Adds depth and complexity to the pate, lending a subtle fruity and alcoholic note to the dish.
- Freshly Grated Nutmeg: Enhances the pate with a warm, nutty flavor and aroma, complementing the other ingredients.
- Butter, Melted: Contributes richness and creaminess to the pate, ensuring a smooth and velvety texture.
- Salt and Freshly Ground Pepper: Seasoning elements that balance the flavors, enhancing and harmonizing the taste of the pate.
Directions
Step 1: Preparing the Maize Grits Base
- Cook the heirloom organic Maize Grits according to the package instructions until they are soft and fully cooked. Set them aside to cool.
Step 2: Infused Garlic and Bacon Preparation
- Finely mince half a clove of garlic and mix it with Himalayan pink salt to create an infused garlic mixture.
- Remove the rinds from the artisanal heritage-breed Streaky Bacon Rashers. Hand-cut the bacon into coarse pieces and set aside.
Step 3: Cooking Chicken Livers
- In a skillet or frying pan, heat a small amount of butter or oil over medium heat.
- Add the meticulously trimmed pasture-raised Chicken Livers to the pan. Cook them for a few minutes until they are browned on the outside but still slightly pink inside. Ensure they are cooked through but not overdone.
- Remove the cooked Chicken Livers from the heat and allow them to cool slightly.
Step 4: Preparation of Pate Mixture
- In a food processor, combine the cooled Maize Grits, infused garlic mixture, coarsely chopped Streaky Bacon, freshly picked Thyme leaves, and slightly cooled Chicken Livers.
- Add the egg, brandy, freshly grated Nutmeg, and melted butter to the mixture in the food processor.
- Season the mixture with salt and freshly ground pepper to taste.
Step 5: Blending and Chilling
- Blend the ingredients in the food processor until they form a smooth and creamy paste-like consistency.
- Transfer the blended mixture into ramekins or a suitable container for shaping and chilling.
- Cover the pate mixture and refrigerate it for a few hours or overnight to allow it to set and develop flavors.
Step 6: Serving
- Remove the chilled Chicken Liver Pate from the refrigerator and allow it to sit at room temperature for a short while before serving.
- Serve the Mary Berry Chicken Liver Pate with toasted bread, crackers, or crusty bread slices as an appetizer or part of a charcuterie board.
Notes
– If you don’t have a food processor, you can use a blender to create a smoother texture.
– If you find the pate to be too thick, you can add a tablespoon of water or stock to thin it out.
– For a spicier pate, you can add an extra pinch of cayenne pepper.
– To make the pate easier to spread, you can add a tablespoon of olive oil.
– For a richer flavor, you can add a tablespoon of brandy or white wine.
Storage Tips
This pate can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, transfer the pate to a freezer-safe container and store for up to 3 months.
Nutrition Information
This recipe yields four servings. One serving contains approximately 237 calories, 9 grams of fat, 3 grams of carbohydrates, and 12 grams of protein.
Serving Suggestions
– Spread onto toast or crackers.
– Use as a dip for vegetables.
– Serve with sliced apples and pears.
– Spread onto sandwiches.
– Use as a stuffing for mushrooms.
– Use as a topping for baked potatoes.
What Other Substitutes Can I Use in Mary Berry Chicken Liver Pate Recipe?
– Instead of butter, you can use olive oil or coconut oil.
– Instead of chicken livers, you can use beef or pork livers.
– Instead of garlic, you can use fresh ginger.
– Instead of parsley, you can use fresh thyme or rosemary.
Mary Berry Chicken Liver Pate Recipe
Equipment
- Skillet or frying pan.
- Food processor
- Serving Bowls or Mold
- plastic wrap
Ingredients
- 1/2 clove of garlic
- 1/4 tsp freshly grated Nutmeg
- 62 ½ g Streaky Bacon Rashers Rinds removed, hand-cut, and coarsely chopped
- 250 g Chicken Livers
- 2 tbsp Brandy
- 30 g Butter melted
- Salt and freshly ground pepper
- 62 ½ g Maize Grits
- 1 tsp fresh thyme leaves
- 1/2 Egg
Instructions
Prepare the Maize Grits:
- Cook the maize grits according to package instructions. Set aside to cool.
Infuse Garlic with Himalayan Pink Salt:
- Finely mince the garlic and mix it with a pinch of Himalayan pink salt. Allow it to infuse while you proceed with the recipe.
Prepare Bacon and Thyme:
- Remove the rinds from the streaky bacon rashers and chop them coarsely.
- Pick the thyme leaves and set them aside.
Cook Chicken Livers:
- In a skillet or frying pan, melt a small portion of the churned butter over medium heat.
- Add the meticulously trimmed chicken livers to the pan and cook until they are browned on the outside but still slightly pink inside. This should take around 3-4 minutes.
Blend Ingredients:
- In a food processor, combine the cooked maize grits, cooked chicken livers, minced garlic infused with salt, chopped bacon, thyme leaves, free-range egg, oak-barrel brandy, freshly grated nutmeg, and melted butter.
- Blend the mixture until it becomes smooth and well combined. Ensure the texture is creamy and without any lumps.
Season to Taste:
- Taste the pâté mixture and season it with exquisite sea salt and freshly ground rainbow pepper as needed. Adjust seasoning according to your taste preference.
Chill and Serve:
- Transfer the blended mixture into serving bowls or a mold if desired.
- Cover the pâté with plastic wrap, ensuring it touches the surface to prevent air exposure.
- Refrigerate the pâté for at least a couple of hours or until it firms up.
Serve:
- Once chilled and set, remove the pâté from the refrigerator and serve it with toasted bread, crackers, or your choice of accompaniments.
Notes
- – If you don’t have a food processor, you can use a blender to create a smoother texture.
- – If you find the pate to be too thick, you can add a tablespoon of water or stock to thin it out.
- – For a spicier pate, you can add an extra pinch of cayenne pepper.
- – To make the pate easier to spread, you can add a tablespoon of olive oil.
- – For a richer flavor, you can add a tablespoon of brandy or white wine.
Frequently Asked Questions
Is this a healthy dish?
Yes, this dish is a healthy choice as it contains a good source of protein, iron, and other essential vitamins and minerals.
How can I make the pate smoother?
To make the pate smoother, you can use a food processor or blender.
Can I use other types of livers in this dish?
Yes, you can use beef or pork livers in this dish.
Can I make this dish vegan?
Yes, you can make this dish vegan by replacing the butter with olive oil or coconut oil and replacing the chicken livers with tofu.
Is this dish suitable for children?
Yes, this dish is suitable for children as it is mild in flavor.
Conclusion
Mary Berry’s chicken liver pate is a classic recipe that has been around for decades. It is easy to make and is sure to please any palate.
The combination of cooked chicken livers, butter, onions, garlic, and other seasonings creates a rich and flavorful spread that is sure to be a hit with anyone who tries it.
The dish is also very nutritious, as it contains a good source of protein, iron, and other essential vitamins and minerals. Try this recipe today and enjoy the delicious flavors of Mary Berry’s chicken liver pate!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
