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Chicken Liver pâté with Pickled Currants and Sourdough

La Goccia Restaurant Covent Garden Head Chef Aaron Potter shares his Chicken Live Pate Seasonal Recipe

A smooth and decadent chicken liver paté served with warm sourdough, dotted with bursts of freshness from pickled currants.

Chicken Liver pâté with Pickled Currants and Sourdough

 

A smooth and decadent chicken liver paté served with warm sourdough, dotted with bursts of freshness from pickled currants. For that deep, luxurious red we use beetroot juice to aid the red wine as a colorant, no nitrates or preserving salts, however this recipe works perfectly weel without. For an extra smooth consistency, soak your chicken livers in milk the day before making this recipe.

Ingredients
 
  • 250g Free range Chicken Livers
  • 250g Ivy House Butter
  • 250ml Chianti Classico Fonterutoli
  • 2 Banana Shallots
  • 6g Maldon Sea Salt
  • 100ml Beetroot Juice
  • 200ml Whole Milk
  • Pinch offreshly ground Black Pepper
  • 100g Mixed Currants (red, white and black)
  • 50ml Chardonnay Vinegar
  • 50ml Water
  • 50g Golden Caster Sugar
  • Pinch of salt
  • 50ml Zisola Olive oil
Method:

1. Finely slice the shallots

2. Dice your butter and keep refrigerated

3. Drain the milk from the chicken livers anddiscard

4.Place your livers, shallots, red wine, salt, beetroot juice and black pepper in a pan and gently poach until the wine is slightly reduced, the shallots soft and sweet, and the livers justcooked through 

5. Place this mixture into a food processorand blend whilst hot, until smooth