Chicken Liver Pâté with Fig Chutney and Crispy Ciabatta Toast

Simple chicken liver pâté — easy to prepare and wonderfully indulgent. Perfect for picnics or as a starter for a dinner party.

Ingredients

For chicken liver pâté

• 500g/1lb 2oz chicken livers, trimmed
• 300g/10½oz butter
• 75ml/2½fl oz Madeira
• 2 tbsp chopped fresh tarragon leaves
• salt and freshly ground black pepper
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 chives
• 75ml/2½fl oz clarified butter
• 1 tbsp olive oil
• 1 ciabatta bread, thinly sliced

For the chutney

• 1 tbsp vegetable oil
• 2 shallots, finely diced
• 1 tsp fresh rosemary, finely chopped
• 100g/3½oz sultanas
• 50g/2oz raisins
• 50g/2oz demerara sugar
• 200ml/7fl oz cider vinegar
• 50g/2oz crystallised ginger, finely sliced
• 325g/11½oz dried figs, halved
• ½ tsp freshly grated nutmeg
• 1 tsp ground allspice

For the salad

• 150g/5½oz mixed leaf salad
• 8 fresh figs, quartered
• 3 tbsp olive oil
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard

Preparation method

1. Preheat the oven to 200°C/400°F/Gas 6 for the chicken liver pâté.

2. Arrange the trimmed chicken livers in a single layer in a large roasting tray. Dot with 50g/2oz of the butter, pour over the Madeira and scatter over the tarragon. Roast for 4–5 minutes, until the livers are cooked on the outside but still slightly pink inside.

3. Transfer the livers to a food processor and blend with the remaining 250g/9oz butter until smooth.

4. Season with salt and freshly ground black pepper. Spoon the purée into a 23 x 12cm/9 x 4½in loaf tin lined with cling film and smooth the surface with a palette knife.

5. Lay the bay leaf, thyme sprigs and chives on top of the pâté, then pour over the clarified butter. Gently tap the tin to release any air bubbles and ensure the surface is evenly covered. Chill in the fridge for about two hours, until set.

6. Remove the pâté from the fridge about 20 minutes before serving to bring it up to room temperature.

7. To make the chutney, heat the oil in a medium saucepan. Add the shallot and fry gently for 2–3 minutes, then add the rosemary, sultanas, raisins and sugar and cook until the fruit begins to caramelise. Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer for 5–10 minutes until the chutney is glossy and slightly reduced.

8. For the salad, combine the mixed leaves and quartered figs in a bowl. Whisk the olive oil, cider vinegar and Dijon mustard together and toss through the salad just before serving.

9. Heat a grill until hot. Brush the ciabatta slices with olive oil and grill for 1–2 minutes on each side until golden and crisp.

10. Remove the set pâté from the lined tin, peel away the cling film and place on a board. Use two spoons to shape quenelles of pâté for individual portions, or slice as preferred.

11. Plate the pâté with a generous spoonful of chutney and the toasted ciabatta. Dress the salad and add it to the plate as an accompaniment.

Required techniques

• Preparing and cleaning chicken livers