Pate with Pepperberry & Cherry Flavour Pearls

Pate with Pepperberry & Cherry Flavour Pearls

Deliciously ugly pate. We’ve prettied ours up with some of our Australian Native Pepperberry & Cherry Flavour Pearls. A slightly sweet burst of earthy pepper which pairs just beautifully with chicken liver pate. If you can get your hands on a bought pate that you enjoy this is just a great serving suggestion for you but if you are keen to make some pate yourself I promise you won’t be buying it again. It’s incredibly delicious, not difficult to make and you can freeze them if you want to and just do a big batch every now and then.

What you’ll need…

(should make about 4 x 250ml jars so you have a stash)

Lets get started

Melt the butter in a fry pan and sauté the onion for about 5 minutes until it becomes soft.

Add the chicken livers, garlic and bay leaves and cook over a moderate heat. When the livers are about half cooked (only a minute or two), add the brandy/marsala and cook for another couple of minutes. Season generously with salt and pepper. In an ideal world your liver will still be a touch pink in the middle at this stage.

Remove from the heat and let the livery mix cool a bit.

Next

Pick the bay leaves out of the cooled mix and blend the rest in a food processor until it is as smooth as it will go. This will take a few minutes. I also like to pass my pate through a fine chinois (sieve). This will make your pate silky smooth. Use a plastic spatula to press the pate mix through the sieve. Check the seasoning again and add more if not full of flavour.

Spoon/pour the pate into your jars or dishes. Give them a good tap on the bench to help flatten the top. Cool in the fridge. 

To finish you need to top your pate with some melted butter. Just pop the butter into the microwave to melt it. Be careful to only add the butter not the watery stuff at the bottom that separates from the melted butter after it’s melted. 

You can pop some into the freezer if you won’t eat them in the next week. They will keep happily frozen for a couple of months. Otherwise refrigerate until you are ready to serve.