Gordon Ramsay Chicken Liver Pate Recipe (2024)

FAQs

Why is my chicken liver pate runny? ›

Assuming it's chicken liver pate, have you tried adding butter, cream or other saturated fat? This can thicken and so firm pate quite well. Or you could use some kind of meal - oat flour or matzo meal, breadcrumbs etc that would absorb the liquid.

Blood can give the pâté a bitter taste.

Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.

Refrigerator: Refrigerate chicken liver pâté tightly covered for up to 1 week. To refrigerate it longer than 1 week but no longer than 1 month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.

The major risks from microbiological hazards for liver pâté consumption are associated with the low cooking temperatures (including the possibility of undercooking), contamination after cooking and the growth of bacteria in the product during storage.

Everyone but Delia and Saveur recommends pushing the mixture through a sieve before chilling, which I can't endorse heartily enough: there are always little bits left after pureeing, and pâtés should either be coarse or smooth, not gritty.

This means: not eating liver or liver products, such as pate, more than once a week - or having smaller portions of these. taking no more than 1.5mg of vitamin A a day in supplements (including fish liver oil), if not eating liver.

Liver deserves its status as a superfood because it is the most nutrient dense part of an animal. It is ideal for those with inflammatory or autoimmune conditions to support gut healing. It is also supportive for your immune system, skin, gut and may help prevent bleeding gums.

Because this pâté is a mousse consistency, overcooking the livers would be disastrous. The pâté would have hard bits of seared livers. Undercooking will create pâté that “weeps.” The livers should be cooked slowly until the centers are still pink, with only a small amount of liquid coming out of them when pressed.

Storing and freezing

Keep the Chicken Liver Pate in the fridge for up to 3 days. Feel free to freeze this pate. Add to an airtight container and seal it. Keep in the freezer for up to a month.

Do you eat the butter on top of pâté? ›

Homemade pâté recipes, for example, often suggest pouring a layer of melted butter on top of the finished product to extend its shelf life, even though pâté keeps well in the refrigerator. If the extra fat bothers you, you can take it off the part of the pâté you'll be consuming at the moment, but it's not necessary.

How can I find out if the product is spoiled? If the fresh meat pâté is spoiled, the tube is usually bloated (caused by germs and bacteria) and the smell of the product becomes sour, musty.

If the consistency is not creamy enough for you, add a little more yoghurt and blend further. Place the contents in a ramekin / airtight jar and leave at room temperature to cool for about 30 minutes before transferring to the fridge. The consistency will firm up a little once the pâté has been refridgerated.

How can I find out if the product is spoiled? If the fresh meat pâté is spoiled, the tube is usually bloated (caused by germs and bacteria) and the smell of the product becomes sour, musty.

what can I add to make it thicken up a bit, before going in the fridge for this evening? Thanks!!!! melt some butter then mix in and stick in the fridge? marvellous - will do.