I love this chunky pâté, I serve it on little toasts for canapés or as a light lunch with a green salad and mustardy vinaigrette and a few pickles.
Tuscan Chicken Liver Pâté, by Chris Onions
Ingredients
Method
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Begin by preparing the livers and hearts, trim off any sinews from the liver and pat dry with a cloth, set to one side.
Split the hearts in half and trim off the thicker ventricles at the thick end, give them a quick rinse under the cold tap and dry them off.
Place a frying pan over high heat and add a drizzle of olive oil, season the livers and hearts with salt and a little pepper and place into the pan, don’t overcrowd the pan, we want to achieve and nice overall golden brown colour, once sealed on one side flip them over and cook for a further 20 seconds or so, the hearts and livers should be medium, still pink inside.
Once ready, remove from the pan and allow it to rest for 5 minutes before chopping.
Add all the other ingredients except the salt and pepper to a mixing bowl and combine. Chop the livers and hearts into small pieces and add to the mixing bowl, combine well and taste, and correct the seasoning.
This pate will keep for three days in the fridge and freezes well.
