Pate is renowned for being ridiculously fatty, but I try and keep that to an absolute minimum by using only 1 tbsp of butter. In fact, I used a dairy-free alternative the other day when making this and it was perfectly fine. Although the cholesterol content of chicken livers is high it does provide us with a good intake of vitamin A, B-12 and folic acid.CREDIT: Jordan Lohan
The Italian spin on this French classic comes from anchovy, capers, sage and parmesan- and it really is tasty! Don’t be put off by the anchovies- I’m not a lover of them on there own but in dishes like this it really takes the flavour up a notch!
250g chicken livers, defrosted if frozen
1 tbsp unsalted butter
1 shallot, finely sliced
1 clove garlic
2 anchovy fillets
½ tbsp capers, chopped finely
3 sage leaves
80ml white wine
small grating of lemon zest
30g parmesan, grated
1. Prepare your livers by getting rid of any fat, or greenish parts.
Melt the butter and a glug of olive oil in a large frying pan, and begin to cook the shallot, garlic, sage, capers, and anchovy fillets until they are golden.
Add in the chicken livers and continue to fry until well browned.
Add in half of the white wine, whilst stirring the pan until the wine has been almost absorbed.
Add in the final half of wine and repeat stirring.
Take the pan off the heat and transfer to a small food processor. I like mine completely smooth, so blitz until my desired consistency is reached.
Finally add in a small grating of lemon zest, along with the parmesan. Give a final pulse and stir with a spoon to ensure zest and parmesan are incorporated within the pate.
You can now serve warm spread on crositini, or alternatively spoon into ramekins and cover in the fridge until you’re ready.