Chicken Liver Orange and Grand Marnier Pate
Chicken Liver Orange and Grand Marnier Pate
 Prep Time ~12 Hrs | Cooking Time ~20 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~4 |
Tip ~
Ingredients
750g / 1lb 10oz chicken livers, well trimmed
250ml / 9floz full fat milk
200g / 7oz butter, softened
4 spring onions, finely chopped
1 tablespoon Grand Marnier
1 tablespoon frozen orange juice concentrate, thawed
Salt and pepper
½ orange, very thinly sliced
Jellied Layer:
1 tablespoon orange juice concentrate
1 tablespoon Grand Marnier
315ml / 10floz canned chicken consommé, undiluted
2 ½ teaspoons powdered gelatine
Method
- Put the chicken livers into a bowl, add the milk and stir to mix. Cover and place into the fridge for ½ hour. Drain the livers and discard the milk. Rinse the livers in cold water and pat dry with kitchen paper.
- Melt a third of the butter in a frying pan, add the spring onions and cook for 2 - 3 minutes, do not brown.
- Add the livers and cook over a medium heat for 4 - 5 minutes or until just cooked. Remove from the heat and allow to cool.
- Transfer the livers to a food processor and process until smooth.
- Chop the remaining butter, add to the processor with the Grand Marnier and orange juice concentrate and process until creamy. Season to taste with salt and pepper.
- Transfer the pate mixture to a 1.25litre / 44floz serving dish or terrine, cover the pate surface with cling film and chill until firm.
- For the jellied layer: whisk together the orange juice concentrate, Grand Marnier and 125ml / 4floz of the chicken consommé in a jug. Sprinkle the gelatine over the liquid in an even layer and leave until the gelatine is spongy - do not stir!
- Heat the remaining consommé in a pan, remove from the heat and add the gelatine mixture, stir to dissolve, and then leave to cool and thicken to the consistency of uncooked egg white, but not set.
- Remove the cling film from the pate and press the orange slices lightly onto the surface, then spoon the thickened jelly evenly over the top.
- Refrigerate until set. Serve the pate at room temperature with toast or crackers.