European
Ireland - Starters
Ballymaloe Relish and Pâté
Chef's Menu Description
Smooth homemade chicken liver pâté enriched with Kerrygold butter and Irish whiskey, served with sweet-tangy Ballymaloe tomato relish on toasted soda bread.
Ingredients
- • 300g fresh chicken livers, trimmed and cleaned
- • 150g salted Kerrygold butter
- • 1 banana shallot and 2 garlic cloves, minced
- • 2 tbsp Irish whiskey or brandy
- • 50ml double cream, sea salt, and freshly ground black pepper
- • Ballymaloe tomato relish and toasted Irish brown soda bread for serving
Preparation Steps
1
Phase 1
Melt 30g butter in a pan over medium heat. Sauté shallot and garlic for 2 minutes, then add chicken livers and cook for 4-5 minutes until browned outside but still pink inside.
2
Phase 2
Pour in Irish whiskey and flambé or simmer for 1 minute until alcohol evaporates. Remove from heat and cool slightly.
3
Phase 3
Blend livers in a food processor with remaining butter, double cream, salt, and black pepper until completely silky smooth. Spoon into ramekins and chill for 2 hours.
4
Phase 4
Serve chilled pâté with generous dollops of tangy Ballymaloe relish and warm buttered soda bread.