Chicken liver Pâté with caramelised onions and easy melba toast
February 21, 2012 in Uncategorized
I could eat chicken liver pâté day in and day out. I know there are a lot of people who don’t eat chicken livers but they have no idea what they are missing out on. There is nothing like hot toast topped with a generous smear of chicken liver pâté!
When I saw that Mediterranean Delicacies has a chicken liver pâté in their range I wasn’t too excited about it. After all, my mom used to make the best chicken liver pâté I’ve ever tasted and I am lucky enough to have her recipe. Generally shop-bought chicken liver pâté leaves much to be desired and never seems to get it quite right. The one thing I always look for with shop-bought chicken liver pâté is whether the pâté has a lovely pinkish colour along with the expected brown. That’s an indication whether or not the chicken livers have been cooked to death before being turned into the pâté or not. Obviously, you want the chicken livers to have been cooked through but you also want them to be left juicy so that they don’t dry out and become bland.
I was pleasantly surprised to see that this was indeed what MD’s chicken liver pâté looked like. The pâté was lovely and smooth and the flavour was truly delicious. Subtly seasoned and so allowing the chicken livers to be the star. I decided to showcase the chicken liver pâté in a simple way (and one of my favourite ways of eating it). I made some simple melba toast and caramelised onions and it could not have been easier. This is just perfect as part of a picnic lunch or as a do-it-yourself kind of canapé with drinks.
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