Recipes (F)EASTER PART 2: PERI PERI CHICKEN LIVER PATE
(F)EASTER PART 2: PERI PERI CHICKEN LIVER PATE
Chicken liver paté is always a winner in our book, but even more so when married with some unexpected herbs and spices. We turned to our Cape Herb & Spice Portuguese Peri Peri Rub Seasoning for a bit of chilli bite, and balanced it with that oh-so-Portuguese herb – coriander. A luscious layer of melted butter to prevent it from oxidizing , and in the fridge it goes. This chicken liver paté only improves with age - allow to stand for a day or two - so it’s a brilliant little go-to for super relaxed Easter entertaining. A crusty loaf, ciabatta crostini or lovely melba toast is all it asks for.
- WHAT YOU WILL NEED -
- 1 lrg white onion, finely diced
- 2 Tbsp extra virgin olive oil
- 2 fat cloves garlic, minced
- 2 x 250g tubs of free-range chicken livers
- 4 tsp PORTUGUESE PERI PERI
- ½ cup water
- Handful coriander leaves, 4 Tbsp once finely cut
- Pinch salt to taste
- METHOD -
Fry the onion over low heat in the olive oil until soft but not caramelized. Add the garlic and chicken livers and fry until the livers are cooked through but still just a teeny touch pink inside. Add the spice for the final minute of frying. Deglaze the pan with the water, stirring to lift any lovely caramelized bits from the bottom. Place in a food processor along with the coriander. Blitz until creamy smooth. If the mixture is just a touch too thick for your liking, add 1-2 Tbsp water. Taste, and adjust salt as needed. Spoon into a lovely serving dish and pour over the melted butter. Cover with cling film and refridgerate until used.
Keep an eye out for more (F)EASTER FAVOURITES to complete your Easter feast spread...
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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