Mary berry brandied chicken liver pate

mary berry brandied chicken liver pate

I. Introduction

Mary Berry is a well-known name in British cooking and has inspired many home cooks with her easy and tasty recipes. With her friendly style and great knowledge, she has made classic dishes simple for everyone. One example is her Brandied Chicken Liver Pâté, which is a comforting spread that represents traditional British cooking. This recipe highlights the delicious flavors of chicken liver and also provides interesting background information, health facts, and even a vegan version for those following modern diets.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients in her cooking. For her chicken liver pâté, she chooses fresh, high-quality chicken livers, butter, and brandy, making sure that every bite is tasty and enjoyable. Pâté has its roots in ancient times when ground meats were mixed with spices and fats. As time went on, it changed into many varieties across Europe, especially in France, where it became a common item in charcuterie.

Mary Berry’s recipe respects this tradition, incorporating classic techniques while adding her personal touch. For instance, her use of brandy not only enhances the flavor but also pays homage to historical recipes that called for fortified wines. This blend of tradition and innovation is what makes her pâté stand out.

III. Notices on Ingredients & Equipment

Ingredients

Chicken Livers: 500g (fresh, cleaned)
Unsalted Butter: 150g (plus extra for spreading)
Onion: 1 medium (finely chopped)
Garlic: 2 cloves (minced)
Brandy: 50ml (good quality)
Fresh Thyme: 2 sprigs (plus extra for garnish)
Salt: 1 teaspoon
Black Pepper: ½ teaspoon
Double Cream: 100ml

Equipment

Large frying pan
Wooden spoon
Food processor
Measuring jug
Pâté dish or terrine mold
Cling film

IV. Recipe Instructions

Prepare the Ingredients: 500g of fresh chicken livers, 150g of unsalted butter (divided), 1 medium onion (finely chopped), 2 cloves of garlic (minced), 50ml of good quality brandy, 2 sprigs of fresh thyme (plus extra for garnish), 1 teaspoon of salt, ½ teaspoon of black pepper, and 100ml of double cream.

Cook the Onions and Garlic: In a large frying pan, melt 50g of butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. After this,Stir in the minced garlic and cook for another minute until fragrant.

Add the Chicken Livers: Increase the heat to high and add the chicken livers to the pan. Cook for 5-7 minutes, turning occasionally until browned but still slightly pink in the center.

Deglaze with Brandy: Carefully add the brandy to the pan, allowing it to bubble and deglaze the pan. Add the thyme, salt, and pepper. Cook for another 2 minutes until the brandy has reduced slightly.

Blend the Mixture: Remove the pan from heat and let it cool for a few minutes. Transfer the mixture to a food processor, add the remaining butter and double cream, and blend until smooth.

Transfer to Dish: Spoon the pâté into a pâté dish or terrine mold, smoothing the top. Melt a little butter and pour it over the surface to create a seal. Cover with cling film and refrigerate for at least 4 hours or overnight to firm up.

Serve: Once set, remove the pâté from the fridge. Garnish with fresh thyme before serving with toasted bread or crackers.

V. Flavor Profile & Nutritional Information

The pâté offers a rich and creamy texture with a deep, savory flavor enhanced by the brandy and herbs. Each serving provides a delightful balance of umami from the chicken livers and a hint of sweetness from the butter.

Nutritional Breakdown (per serving, based on 10 servings):

Calories: 220
Fat: 18g
Protein: 9g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g

(Nutritional information can vary based on specific ingredients your used. For detailed tracking, consider using a nutrition calculator.)

VI. Tips for a Perfect Chicken Liver Pâté

Troubleshooting Common Issues: If your pâté has a watery sauce, ensure that the livers are not overcooked. A bland flavor can often be enhanced with additional salt or herbs during blending.
Enhancing Flavor and Texture: Using aged cheddar in your accompanying cheese board or adding a breadcrumb topping can provide a delightful contrast to the creamy pâté.
Suggesting Variations: Experiment with different herbs such as rosemary or add a splash of cream sherry for a unique twist.

VII. Alternative Recipes