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Mother-in-law’s chicken liver pâté with my bacon-onion jam

Mother-in-law’s chicken liver pâté with my bacon-onion jam

I don’t like chicken liver pâté … I LOVE it. My mother-in-law, Marie Robertson, makes a mean, charming old-school chicken liver pâté. It has a nice chilli bite and enough brandy to give it a good kick. It’s smooth and tasty and is, with the pink peppercorns and my bacon-onion jam, one of the best pâtés I have ever tasted.
_Hoenderlewers - Foto Anel Potgieter 800

chicken liver pâté with my bacon-onion jam


My mother-in-law’s chicken liver pâté with pink peppercorns

Enough for 4
15 ml olive oil
15 ml butter
250 g chicken livers
2 garlic cloves, thinly sliced
1 small red chilli, thinly sliced
30 ml brandy
1.25 ml salt
1.25 black pepper
125 ml cream
30 ml butter
5 ml pink pepper corns

Heat the olive oil and butter in a frying pan. Add the chicken livers, garlic and chilli. Cook the livers for a couple of minutes on each side, until lightly coloured – but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.
Pour in the brandy. If you’re using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor. Blitz until you have a smooth purée. Add the salt, pepper and cream and continue to blitz. Transfer the mixture to a serving bowl. Melt the butter and pink peppercorns in a little pot. Spoon over the pâté. Leave to set in the fridge for 1 hour.

Bacon-onion jam
250 g bacon, diced into cubes
15 ml oil
3 medium onions (350g – pealed), grated
15 ml Dijon mustard
2.5 ml powdered ginger
170 ml balsamic vinegar
50 ml dark brown sugar
2 ml salt
2.5 ml black pepper
50 ml water

Heat the oil in a pan and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp. Add the onions, mustard, ginger, balsamic vinegar, brown sugar, salt, pepper and water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jam texture, approximately 60 to 70 minutes. Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely.

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