By Chef Ella Freyinger
May 2021
Serves 4-6
Liver is one of the most nutrient-dense foods out there. Uniquely rich in the elusive Vitamin A, it also boasts highly absorbable iron, an important support during pregnancy. I love this simple pâté with blueberry mostarda — an instant teleport to the French countryside.
Ingredients
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FOR PATÉ
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8 tbsp unsalted butter, cubed
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2 shallots, minced
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1 pound chicken livers
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2 tsp fresh thyme leaves, chopped
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⅓ cup madeira
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4 tbsp heavy cream
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A few pinches of kosher salt
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FOR MOSTARDA
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¼ cup dried blueberries
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2 tbsp yellow mustard seeds
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1 shallot, minced
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¼ tsp sprig fresh thyme
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4 tbsp honey
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¼ cup red wine vinegar
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½ cup dry cider
Steps
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FOR THE PA
TÉ
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Heat a large skillet over medium heat. Add 4 tablespoons of butter and shallots to the skillet and cook for 3-4 minutes until translucent. During this stage it is important that you do not brown the shallots. Add the livers, thyme, and Madeira to the skillet and bring to a simmer. Cook, stirring constantly, for about 5 minutes or until the livers are beginning to brown but still tender and pink on the inside. Transfer the mixture from the pan into a food processor.
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Add the cream and remaining butter, blending until very smooth. Transfer the paté into a jar or jars. Poke into the jar with the tip of a knife to help release any air bubbles and gently tap the jar on the counter.
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Once any air bubbles are removed, smooth the top of the paté with the back of a spoon. Place plastic wrap directly onto the paté and place into the fridge to set for at least 4 hours or overnight.
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Serve on a platter with blueberry mostarda, crostini and radishes for a decadent treat.
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FOR THE MOSTARDA
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Add all ingredients to a small saucepan and bring to a simmer over medium heat. Cover and cook for 20 minutes.
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Allow to cool before transferring to a jar and refine rating overnight.
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Enjoy!