Delia Smith Chicken Liver Pâté Recipe

Delia Smith's Chicken Liver Pâté is a classic recipe that embodies the essence of traditional British cuisine. This dish, renowned for its smooth and velvety texture, is a testament to Delia Smith's culinary expertise and has been a favorite for various occasions, including Christmas and New Year's Eve celebrations​​.

Brief Description and Cultural Context Chicken liver pâté is a staple in British gastronomy, often served as an elegant starter. Its rich flavor and creamy consistency make it a beloved choice for special occasions. Delia Smith, a pillar in British cooking, has crafted a version of this dish that captures the essence of simplicity and sophistication.

Ingredients for Delia Smith Chicken Liver Pâté

• Chicken livers, 225g, rinsed and trimmed
• Cognac, 2 tablespoons
• Butter, 225g, divided for different uses
• Mustard powder, 2 level teaspoons
• Ground mace, ¼ level teaspoon
• Fresh thyme, 1 level teaspoon chopped, plus extra sprigs for garnish
• Garlic, 2 cloves, crushed
• Salt and freshly milled black pepper

For the accompanying red-onion salad:

• Medium red onions, 3, peeled and cut into wedges
• Olive oil, 3 tablespoons
• Light soft brown sugar, 1 heaped teaspoon
• Red wine vinegar, 3 tablespoons
• Wholegrain mustard, ¾ level tablespoon

Preparation Instructions

1. Begin by melting a portion of the butter in a frying pan, then add the chicken livers, cooking them over medium heat while ensuring they're frequently turned for even cooking.
2. Once cooked, transfer the livers to a blender, adding in the remaining butter, Cognac, and the seasonings, including mustard, mace, thyme, and garlic. Blend until achieving a smooth purée.
3. Distribute the pâté into ramekins, seal with melted butter, garnish with thyme, and refrigerate until set.
4. The red-onion salad involves gently cooking the onions in olive oil, then adding sugar, water, vinegar, and mustard for a complementary tangy side.

Storage and Reheating For optimal freshness, this pâté can be stored in the refrigerator, covered, for up to three days. To serve after storing, let it come to room temperature to ensure the flavors are fully appreciated.

Nutritional Information This chicken liver pâté is rich in proteins and vitamins, especially vitamin A from the liver and healthy fats from the butter. However, it's also high in cholesterol and calories, so it's best enjoyed in moderation.

FAQ about Delia Smith Chicken Liver Pâté

• Can I use a different alcohol instead of Cognac? Yes, other spirits like brandy or even a dry sherry can be used as alternatives.
• How do I ensure my pâté is smooth? Blending the cooked livers thoroughly and straining the mixture through a sieve can help achieve a silky texture.
• Can I freeze the pâté? Yes, chicken liver pâté freezes well. Ensure it's well-covered to prevent freezer burn.

This delightful recipe from Delia Smith offers a perfect balance of rich flavors and creamy texture, making it an ideal starter for any dining occasion. Its preparation, while simple, requires attention to detail to ensure the pâté's signature smoothness is achieved, making it a testament to the culinary finesse British cuisine is known for.