Low Fat Port & Pink Peppercorn Pâté
An Original Recipe by Not Quite Nigella
- 350g/12.36ozs chicken livers (must be fresh, use within a day of purchase)
- 1 cup milk
- 1 tablespoon oil
- 2 garlic cloves, peeled and chopped
- 1 onion, peeled and chopped
- 1/4 cup port
- 1 sprig thyme
- 125g/4 ozs thick natural yogurt
- 1 teaspoon sugar or so to taste
- Salt and pepper
- 30g/1 oz pink peppercorns
Step 1 - Trim the chicken livers by removing all of the yellow veins and sinew. This is by far the most unpleasant part of the whole process. Don't worry if the livers end up all shredded, you'll blend it all in the end. Removing these ensures that the bitter edge is taken out of the livers. Place in a bowl and add the milk. Steep for 1-2 hours. Then rinse the livers under cold water in a sieve.
Step 2 - Heat a frypan on medium heat and add the oil. Saute the garlic and onions until soft and fragrant. Then add the port, thyme and drained chicken livers and cook for just 2-3 minutes as you want the centre of the livers to still remain pink. Remove from heat and cool completely. The yogurt will split if it is blended with the hot liver.
Step 3 - Add the cooled liver mix to a food processor and add the yogurt. Blend until smooth. Taste for seasoning. I add some salt, pepper and sugar and blend and keep tasting it until it is perfectly seasoned. Spoon into two serving dishes and then top with the pink peppercorns. Refrigerate until firmer.