Chicken Liver Pâté with Jelly

Is this how to make the perfect inexpensive chicken liver pâté for your next buffet?

Ingredients make 8 small ramekins

500 g chicken liver

180 g butter

1 peeled and sliced brown onion

1 tbls mixed dried herbs

100 ml Madeira

100 ml fresh cream

1 tsp salt

½ tsp ground black pepper

¼ tsp ground nutmeg or ginger

Jelly

250 ml chicken stock

2 gelatin leaves

1 tbls finely chopped chives

1 tbls finely chopped red onion

1 tbls finely chopped parsley

Method

Place 1 tablespoon butter and onion in a frying pan over medium heat, cook for approx. 1 minute until onion is soft. Cut the liver into small pieces and add to the frying pan. Cook while occasional turning for approx. 4 minutes until evenly cooked, lightly browned on the outside and pink on the inside. Pour into a blender or food processor. Add Madeira to the frying pan and cook until reduce to half. Add cream, salt, pepper and nutmeg, bring to a simmer and pour into the blender. Process on high speed until evenly smooth while adding butter in three additions. Place warm liver pâté in 8 ceramic ramekins and allow to set in the fridge.

Place the gelatin leaves in cold water for approx. 5 minutes until soft. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Add the chicken stock, chives, onion and parsley. Blend the mixture evenly and pour on top of the liver pâté and allow to set covered in the fridge for approx. 2 hours. Serve with crispy bread or water crackers.

Note: Try adding cracked black pepper or green peppercorns to the jelly