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Chicken liver pâté with pistachio nuts, dates and sage



We are so excited about the line-up of Cooking Classes this year – staying seasonal and topical, the programme covers a wide spectrum of food types and cooking methods and whether you are interested in deboning techniques or would like to learn to make the perfect pastry, there is a class for you!

In this week’s class, Chef Pieter showed our enthusiastic “students” how to prepare terrine, parfait and pâté. He also shared this recipe for a chicken liver pâté with pistachio nuts, dates and sage for you to try this weekend.

Recipe for Chicken liver pâté with pistachio nuts, dates and sage

Makes 500ml

Ingredients

3 Tbsp butter

½ onion, chopped

2 cloves garlic, sliced

½ apple, diced

250 g cleaned chicken liver

125 ml Sherry/Calvados

1 Tbsp chopped sage

Salt and pepper

½ cup chopped pistachios

½ cup chopped dates

Method

In a hot pan, melt 2 tablespoons of butter and allow to foam and brown. Add the onions, garlic and cook for 2 minutes or until soft.

Add the apple to the onion mixture and cook for a further 2 minutes or until soft. Add the chicken livers and cook until tender.

Add the sherry to the pan and set alight (flambé). Cook the ingredients together until the flame has stopped burning and all the alcohol has evaporated, then stir in the chopped sage.

Transfer the content of the pan into a food processor and blend until smooth. Season to taste with salt and pepper.

Remove the mixture from the blender and fold in the pistachios and dates.

Place the pâté into a sterilized glass jar, melt the remaining butter and cover the surface of the pâté (this will prevent the pâté from oxidation).

Serve with freshly baked bread or melba toast and your favourite glass of Leopard’s Leap wine!

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