Gordon Ramsay\'s Great British Pub Food

Chicken liver pate

We call this 'poor man's pate'. It may be inexpensive, but it

makes an elegant starter and tastes divine, especially if

you serve it with a red onion marmalade. Well sealed

under a layer of clarified butter, this pate keeps well for up

to a week in the fridge.

De-vein the chicken livers and place in a bowl. Pour on enough milk to
cover and leave to soak in the fridge for 6-8 hours. Bring to room
temperature 20 minutes before preparing the pate.

Drain and rinse the chicken livers, pat dry with kitchen paper and
season well. Heat a few knobs of the butter in a pan and saute the
shallots with some seasoning over a medium heat for 5-6 minutes,
until soft but not coloured. Increase the heat slightly. Add the livers
and fry for 3-4 minutes until evenly browned but still pink inside. Add
the brandy a~':l f lambe. When the flame dies down, add the rest of
the butter to m .• then remove from the heat. Add the thyme leaves.

Immediately tip the contents of the pan into a food processor or

blender and process t o a smooth paste. For a very smooth texture, if

required, pass through a fine sieve. Divide the pate between four small

ramekins and smooth the tops with a small spatula.

Gently melt the 175g butter in a small pan over a very low heat. Now
carefully pour the golden oily layer on the surface (essentially clarified
butter) into a measuring jug and discard the milky whey below. Pour
or spoon some clarified butter over the top of each pate to cover it
with a thin layer. (Sealing the pate in this way will prevent it from
oxidizing and discolouring.) Sprinkle with a few thyme leaves, cover
with cling film and chill for at least an hour until set.

Take the pates out of the fridge 15 minutes before serving. Serve them
with warm toast triangles and red onion marmalade.

SERVES 4

Soog chicken livers

lso-2ooml milk

sea salt and black pepper

7Sg unsalted butter,

diced

2 large shallots, peeled

and finely diced

generous splash of

brandy

few thyme sprigs, leaves

stripped

TO SEAL

17Sg unsalted butter

thyme leaves

TO SERVE

freshly toasted bread

red onion marmalade

(see page 247)

STARTERS 91