Devilled Eggs With Chicken Liver Pâté Recipes

DEVILLED EGGS WITH CHICKEN LIVER PâTé

Steps:

• Put the eggs in a large saucepan and cover with water. Bring to the boil, then simmer for 8 mins. Drain and cool under a cold tap. Peel the eggs, cut in half and remove the yolks, reserving for later.
• In a non-stick frying pan, melt the butter with the olive oil over a medium-high heat. Add the thyme, garlic, shallot and a good pinch of salt. Cook for 4 mins or until softened and fragrant.
• Add the liver and season. Cook for 2 mins on each side until browned. Add the Sherry and cook until most of the liquid has evaporated and the liver is cooked but slightly blush inside. In a food processor, combine the pan contents, the chopped spring onion, yolks, spices and lemon juice, and pulse until smooth.
• Transfer to a piping bag and pipe into the whites, (see our guide on how to make your own piping bag here). Garnish with chicken crackling (see Goes well with for recipe) and sliced spring onions.

DEVILED CHICKEN LIVERS

Steps:

• In a medium bowl combine all marinade ingredients: stir until smooth.
• Cut chicken livers in half, removing membrane.
• Add livers to marinade and toss to coat well.
• Cover and refrigerate for at least one hour.
• In a large skillet melt butter or margarine.
• Remove livers from marinade, drain well.
• Reserve marinade.
• Saute for 4-5 minutes on each side.
• Add water to marinade and stir until smooth.
• Add to chicken livers and cook for 3-5 minutes.
• Serve with rice.