Herbed chicken liver pâté
Until last week, I’ve paired liver pâté with butter and nothing but butter. Then, on the last day of our Negros vacation, our gracious hostess, Isabel, mentioned liver pâté and my ears pricked up. Cafe Uma, she said, has a unique way of serving their pâté — with cranberry. I couldn’t let that pass. We skipped Manukan Country (it was pouring anyway and an open-air eatery was not a good idea), had a light lunch at 21 Restaurant, dessert at Felicia’s then drove to Cafe Uma for the pâté.
Cafe Uma serves its pâté in log form. And, parallel to it on the plate, a generous strip of cranberry sauce (the kind traditionally served with roast turkey). I spread the pâté on a piece of toast, slathered cranberry sauce over it, took a bite, and… Wow, I never knew that chicken liver pâté and sweet-tangy cranberry sauce could taste that good together.
Naturally, a few days after returning home, I was in the kitchen making liver pâté and pairing it with hibiscus jam.
- 1 tbsp. of butter
- 2 tbsps. of chopped onion
- 500 g. of chicken livers, trimmed
- ½ tsp of minced garlic
- ½ tsp. of dried rosemary
- ½ tsp. of dried thyme
- ¼ tsp. of dried sage
- ¼ tsp. of dried oregano
- ¾ c. of cream
- 3 tbsps. of melted butter
- Heat the 1 tbsp. of butter in a small pan.
- Sweat the onion until softened.
- Add the chicken livers. Cook, stirring, until no longer pink.
- Sprinkle in the rosemary, thyme, sage and oregano.
- Season with salt and pepper.
- Pour in ¼ c. of water.
- Bring to the boil, lower the heat, cover the pan and cook the chicken livers for about five minutes or until just done. Cool completely.
- Strain the livers (keep the bits of herbs and spices) and transfer to a food processor.
- With the motor running (keep it on a low setting), pour in the cream in a thin stream until the mixture is smooth.
- Add the melted butter. Process for a few seconds.
- To mold the pâté, line two small loaf pans with cling wrap (the cling wrap should have an overhang on all sides). Pour the liver pâté into the pans. Tap the pans to remove air pockets. Fold the overhangs of the cling wrap over the pâté. Chill for several hours.
- To serve, invert the pans to release the pâté. Peel off the cling wrap and arrange on one side of a plate. Using a teaspoon, spread your jam parallel to the pâté. Optionally, you may sprinkle the pâté with sea salt and chopped parsley.
- Serve with pieces of toasted bread.