Delia Smith’s Chicken Liver Pate Recipe

Delia Smith’s Chicken Liver Pâté is a classic, rich, and smooth appetizer often served as a starter for a special meal. Known for her reliable and straightforward recipes, Delia Smith’s version of this pâté is celebrated for its velvety texture and deep, flavorful profile.

It’s made by finely blending chicken livers with aromatics such as onions, garlic, and herbs, which are then enriched with butter and a touch of brandy or wine. The result is a luxurious spread that pairs wonderfully with crusty bread, crackers, or toasted baguette slices.

This pâté is not only indulgent but versatile, making it an excellent choice for parties, family gatherings, or holiday meals. It’s a timeless British classic, often prepared ahead of time and allowed to chill, which deepens the flavors and enhances the overall experience.

Delia Smith’s Chicken Liver Pate Recipe

Ingredients Needed

To create Delia Smith’s Chicken Liver Pâté, you’ll need the following ingredients:

1. Chicken Livers – The main ingredient, offering a rich and slightly iron-forward flavor. Approximately 450g (1 lb) of fresh chicken livers will be enough to serve around 4-6 people.
2. Unsalted Butter – You’ll need about 100g (around 3.5 oz) of butter. This helps create a smooth and creamy texture while balancing the richness of the livers.
3. Onions – A finely chopped medium onion will add a mild sweetness to the pâté.
4. Garlic – A couple of cloves of garlic, finely chopped or crushed, enhance the aromatic depth.
5. Brandy or White Wine – A small splash (around 1-2 tbsp) of brandy or dry white wine is used to deglaze the pan, adding depth and a hint of warmth to the flavor.
6. Herbs – Typically, Delia’s recipe calls for thyme and bay leaves, which impart a subtle earthy aroma to the pâté.
7. Double Cream – This is used to add a luxurious smoothness and richness, usually around 100ml (about 1/3 cup).
8. Salt & Pepper – To taste, to balance the flavor.
9. A dash of lemon juice – For a bit of brightness and to cut through the richness.
10. Optional – A dash of cream or more butter – To achieve your desired level of smoothness and richness.

Equipment Needed

Before you begin cooking, ensure you have these essential tools:

1. Frying Pan or Skillet – For sautéing the chicken livers, onions, and garlic.
2. Food Processor or Blender – To puree the mixture until it reaches the smooth consistency you desire.
3. Chopping Knife – For dicing the onions and garlic.
4. Measuring Spoons – To measure out herbs, liquids, and other ingredients.
5. Spatula – For stirring and scraping the mixture during cooking.
6. Serving Dish or Small Pâté Dish – To shape and chill the pâté once it’s made.
7. Plastic Wrap or Lid – To cover the pâté for refrigeration after preparing it.
8. Wooden Spoon – Ideal for stirring and deglazing the pan.

Step-by-Step Guide To Make Delia Smith’s Chicken Liver Pâté

1. Prepare the Livers:
   Begin by trimming any connective tissue or fat from the chicken livers. If necessary, give them a quick rinse and pat them dry with paper towels to ensure they cook evenly.

2. Sauté Onions and Garlic:
   In a large frying pan, melt about 50g (2 oz) of the butter over medium heat. Add the finely chopped onion and cook gently until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute, just until fragrant.

3. Cook the Chicken Livers:
   Add the chicken livers to the pan, turning the heat up slightly. Cook them for 3-4 minutes on each side, until they are browned and no longer pink in the center. Be sure not to overcook the livers, as they will turn tough. They should still be slightly pink in the middle for the best texture.

4. Deglaze with Brandy or Wine:
   Once the livers are cooked, pour in the brandy or wine and allow it to cook for another 2-3 minutes, allowing the alcohol to cook off and the flavors to meld.

5. Blend the Mixture:
   Transfer the liver and onion mixture to a food processor. Add the remaining butter (50g or 2 oz), double cream, salt, pepper, and a small squeeze of lemon juice. Blend everything until you achieve a smooth, creamy pâté. Taste and adjust the seasoning as needed.

6. Chill the Pâté:
   Transfer the smooth pâté into a serving dish or small terrine. Cover it tightly with plastic wrap or a lid, and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to fully develop.

7. Serve:
   Serve the pâté chilled with crusty bread, crackers, or fresh vegetables on the side. A small garnish of fresh herbs or a drizzle of melted butter on top can add an extra touch of elegance.

Mastering The Recipe: Tips And Tricks

1. Control the Texture: For a smoother pâté, you can strain the mixture through a fine sieve after blending to remove any leftover solids. This will give you an ultra-silky finish.
2. Don’t Overcook the Livers: Chicken livers can become dry and unpleasant if overcooked. Keep an eye on them, and remember they will continue to cook in the hot pan after you remove them.
3. Flavor Variations: If you’re looking to experiment, add a pinch of nutmeg or allspice to bring out additional warmth and complexity. You could also use different alcohols, like Madeira or port, for a slightly sweeter, richer flavor.
4. Make Ahead: This pâté is best when made a day in advance, as the flavors mature and become more harmonious. It’s a great make-ahead dish for dinner parties or special occasions.
5. Butter vs. Cream: The butter gives the pâté its characteristic richness, but if you’re aiming for a lighter version, you can reduce the butter and increase the cream. However, this may alter the texture slightly, making it a bit less firm.
6. Garnish: To elevate the presentation, consider topping the pâté with a small layer of melted butter, some finely chopped fresh herbs (like parsley or thyme), or even a few slivers of truffle if you’re feeling particularly luxurious.

Delia Smith’s Chicken Liver Pâté is a fantastic recipe that exemplifies her style of simple, elegant, and accessible cooking. With its combination of rich chicken livers, aromatic herbs, and creamy texture, it’s perfect for impressing guests or adding a touch of sophistication to a home-cooked meal.

Whether served as a starter, a spread for appetizers, or part of a charcuterie board, this pâté brings both flavor and style to any gathering. With the step-by-step instructions and tips provided, even a beginner cook can confidently create this delicacy. Enjoy it with your favorite bread or crackers, and savor the luxurious flavors that only a homemade pâté can offer!.

Simple Twists On Delia Smith’s Chicken Liver Pâté Recipe

Delia Smith’s Chicken Liver Pâté is a classic British dish that can be made at home with ease. The recipe itself is relatively simple, but you can add your own unique twist to the dish, making it even more interesting and personalized. Below are a few ideas on how to infuse new flavors into Delia’s traditional recipe while maintaining the essence of this elegant appetizer.

1. Herb Variations

• Thyme and Rosemary: Instead of just using traditional sage, add some fresh thyme or rosemary to the pâté mixture. These herbs add a more earthy and pine-like flavor that pairs beautifully with chicken liver. Try adding a few sprigs of fresh rosemary or thyme to the pan while cooking the livers. You can even mix in some finely chopped fresh herbs in the pâté before blending it to provide additional texture and flavor.
• Tarragon Twist: If you prefer a more aniseed-like taste, tarragon can be an excellent herb to experiment with. This herb pairs wonderfully with liver and will provide a distinct French flair to the dish.

2. Add A Splash Of Alcohol

• Sherry or Madeira: In Delia’s recipe, she calls for brandy, but switching it up with sherry or Madeira will give the pâté a slightly sweeter and richer depth of flavor. A good dry sherry works beautifully to balance out the richness of the livers, and Madeira, with its nutty undertones, adds a sophisticated twist to the classic recipe.
• Red Wine Reduction: Instead of using brandy or sherry in the cooking process, you can reduce a glass of red wine to intensify its flavors and incorporate it into the pâté. This will introduce a depth of flavor that contrasts well with the creamy texture of the livers.

3. Incorporate Spices

• Cinnamon and Cloves: For a more exotic touch, consider adding a pinch of cinnamon or a couple of whole cloves to the cooking process. These warm, aromatic spices infuse the pâté with a comforting, slightly sweet note that complements the earthiness of the chicken liver.
• Smoked Paprika: If you enjoy a bit of heat and smokiness, adding smoked paprika can give your pâté a deeper, more complex flavor. The smoky notes elevate the pâté, making it feel more robust and interesting.

4. Textural Enhancements

• Crunchy Garnishes: While the pâté itself has a smooth, velvety texture, adding a garnish like finely chopped toasted nuts (walnuts or hazelnuts work great) or even crispy fried shallots can provide a pleasant contrast. This crunch can add an extra layer of texture that makes each bite more exciting.
• Fruit Compote: Pair the pâté with a fruit compote, such as fig or apricot. The sweetness from the compote balances the richness of the pâté, providing a sophisticated and colorful touch.

By adding these twists, you can personalize Delia Smith’s Chicken Liver Pâté to suit your taste and impress guests with new variations of a timeless dish.

How To Properly Store Leftovers

After you’ve made a batch of Delia Smith’s Chicken Liver Pâté, there are several important steps to take when storing leftovers to ensure they remain fresh and safe to eat. Here are some tips for proper storage:

1. Cool Before Storing

It’s crucial to let the pâté cool down to room temperature before placing it in the fridge. If you store it while still warm, condensation can form inside the container, leading to sogginess and an increased risk of bacterial growth. Allow the pâté to cool completely for around 30 minutes to an hour before refrigerating.

2. Use Airtight Containers

To preserve the flavor and texture, store your chicken liver pâté in an airtight container. This prevents the pâté from absorbing unwanted odors from the fridge and also keeps it from drying out. A glass jar or a tightly sealed plastic container works well.

3. Layer With Fat

If you want to keep the pâté extra fresh for a longer period, you can add a layer of clarified butter on top of the pâté before sealing it in the container. This will form a protective barrier, helping to keep the pâté moist and extending its shelf life. Just make sure the butter is completely cooled before adding it on top.

4. Refrigeration

Chicken liver pâté should be stored in the refrigerator and consumed within 3 to 4 days. If you plan to keep it longer, freezing is an option. However, be aware that freezing may slightly affect the texture of the pâté when thawed.

5. Freezing Leftovers

To freeze the pâté, transfer it to an airtight, freezer-safe container. Once the pâté is frozen, it can last for up to 3 months.

When you’re ready to use it again, thaw it overnight in the refrigerator before serving. Keep in mind that the texture may change slightly after freezing, but it will still taste delicious.

What To Eat With Delia Smith’s Chicken Liver Pâté?

Chicken liver pâté is a versatile dish that pairs well with a wide variety of accompaniments. Here are some great options for what to serve alongside this creamy pâté:

1. Bread And Crackers

• Crusty Baguette: A fresh, crusty French baguette is a classic accompaniment. The airy texture of the bread complements the richness of the pâté, while the crunchy crust adds a nice contrast.
• Water Biscuits: For something a little lighter, delicate water biscuits or plain crackers can help balance the flavors without overwhelming the pâté.
• Toast: Lightly toasted brioche or sourdough works wonderfully as well. The toasty, buttery flavors enhance the pâté’s creaminess.

2. Pickles And Relishes

• Cornichons: Tiny French gherkins add a tangy and crunchy contrast that cuts through the richness of the pâté. Their sharpness helps balance out the flavors.
• Onion Marmalade: A sweet and savory onion marmalade or chutney can add depth to your platter. The sweetness complements the rich, savory flavors of the chicken liver pâté beautifully.
• Pickled Vegetables: A selection of pickled vegetables such as radishes, carrots, or even pickled onions can be a refreshing and tangy addition to the spread.

3. Salads

• Arugula Salad: A simple salad of arugula with lemon and olive oil can provide a peppery, fresh contrast to the richness of the pâté.
• Apple and Celery Salad: Thinly sliced apples and crisp celery tossed with a light vinaigrette offer a refreshing crunch and acidity that pairs nicely with the creamy pâté.

4. Cheese

• Soft Cheese: Mild, creamy cheeses like Brie or goat cheese can complement the pâté’s smooth texture. Their delicate flavors won’t overpower the pâté, adding another layer of richness to the pairing.
• Hard Cheese: For a more robust flavor, opt for aged cheddar or Gruyère. Their sharpness balances the pâté’s creaminess.

By offering these accompaniments, you create a varied and appealing spread that enhances the chicken liver pâté experience, making it perfect for appetizers or a light meal.

Conclusion

Delia Smith’s Chicken Liver Pâté recipe is a timeless classic that serves as a foundation for numerous creative variations. Whether you decide to add herbs, spices, or alcohol twists, or enhance it with crunchy garnishes and fruit compotes, the possibilities for making the pâté your own are endless.

Storing leftovers properly ensures that you can enjoy it for several days after your meal, and pairing it with the right sides-like crusty bread, pickles, or even a light salad-elevates the experience further. This dish is truly versatile, and with a few tweaks, it can easily become your signature creation, one that will delight anyone who has the pleasure of tasting it.

FAQs

What Ingredients Are Required For Delia Smith’s Chicken Liver Pâté?

Delia Smith’s chicken liver pâté recipe requires the following ingredients: chicken livers, butter, shallots, garlic, brandy (such as Cognac or Armagnac), heavy cream, thyme, and seasoning (salt and pepper). Optionally, you can use a small amount of vegetable stock to enhance the flavor.

How Do I Prepare The Chicken Livers For Delia Smith’s Pâté Recipe?

To prepare the chicken livers, first, trim any connective tissue or sinew from the livers, ensuring they are clean. Rinse them under cold water, then pat them dry with paper towels. The next step is to sauté them in a pan with some butter, garlic, and shallots until they are fully cooked through, turning brown on the outside but still slightly pink inside.

Can Delia Smith’s Chicken Liver Pâté Be Made In Advance, And How Should It Be Stored?

Yes, Delia Smith’s chicken liver pâté can be made in advance. After preparing it, allow it to cool completely and transfer it into an airtight container.

To keep it fresh, cover the top with a thin layer of melted butter to help preserve the pâté. It can be stored in the fridge for up to 3 days. If you’re planning to keep it longer, you can freeze it for up to a month, but the texture may change slightly upon thawing.