Black Garlic Chicken Liver Pate

Makes 1.5 l pate (6 cups)

680g chicken livers, trimmed

450g yellow onions, chopped

6 strings thyme, fresh

Olive oil

380g salted butter at room temperature

40g Balsajo Black Garlic cloves or paste

4 tablespoons cream sherry (such as Bristol sherry) or dry French vermouth (such as Noilly Prat)

½ tsp of salt

black pepper, to taste

 

In a large saucepan cook onions in oil until translucent (10 – 15 min) over a medium – low heat. Add thyme leaves (discard the stems) and cook everything for further 5 minutes, stirring often until most of the moisture has evaporated and onions are beginning to brown. When done, transfer the onions to a food processor. No need to wash the pan.

Meanwhile, melt 180g butter in a saucepan over a medium-low heat and allow it simmer gently for 3-4 minutes. Be careful as the butter might splutter at first. When a white foam has formed on the top remove the pan from the heat.

Scoop the white foam of your butter and discard the white white foam, reserve the yellow ghee.

Strain the butter though a cheesecloth (a linen kitchen cloth is fine) lined strainer set over a bowl. This is to separate any solids from the clear, yellow butter.

 

Set the pan you cooked onions in over a medium-low heat and add a small knob out of the remaining butter to the pan. When it has melted, follow with the livers and cook them stirring very often until the are just cooked through. When you see that the blood stopped sipping into the pan, cut the biggest piece open to make sure that it is actually cooked properly.

If that’s the case scoop all the livers into the food processor. Reduce any juices left in the pan as much as possible and also add them to the food processor.

 

Add the remaining butter, salt, black garlic and alcohol to the food processor with onions and livers and process to desired consistency. Check the seasoning.

 

The pate will appear to be quite runny and that’s ok. Using a soup ladle, divide your pate between 4-6 containers. Gently tap the bottom of each container against the countertop to release any trapped air bubbles. Clean the edges of the inside of the containers after and smooth the surface of your pate so that it is as flat as possible.

Pour ¼ or ⅙ of the clarified butter over the top of pate inside the first container and then follow with the remaining ones. The aim is to make sure that the pate is completely submerged in the liquid butter before you transfer it into the refrigerator.

 

Notes

This pate will last for up to two weeks in refrigerator, provided that the butter seal is kept intact.

After the butter seal gets broken the pate should be consumed within 4 days.