I am an unabashed romantic. I will forgive anything as long as there is a compelling love story at the centre of it. I am a definite shipper, the cursed television viewer who looks for the slightest chemistry between two characters and then invests totally and completely into their eventual realization of their unspoken feelings. Will they or won’t they, that is the question. Ross and Rachel, Mulder and Scully, Logan and Veronica, I’m all in.
It’s a horrible affliction and means that I have to search for my fix in the most lowly of places. Despite my better judgement and fancy degree in Film Studies I watch every poorly conceived rom com or overwrought romantic dramas regardless of the quality. This week alone I have re-watched How to Lose a Guy in 10 Days, Never Been Kissed, 50 First Dates and I explored new territories with Thanks For Sharing. The only thing I cannot tolerate is badly written chick-lit, I have to draw the line somewhere.
All that said, I don’t have the same attitude to my own personal life, I shy away from romanticism, scoff at sincerity, get highly embarrassed by grand gestures and PDA? No effing way. So this Friday I will be celebrating Valentines Day the only way I know how, with food (and my forgiving husband).
We served something similar to this paté at our wedding, also in small preserving jars. This thought only struck me as I was pouring the paté into the vessels. And since this particular recipe was requested of me by my husband it made me smile as this has coincided perfectly with Valentine’s week.
If you want to prepare an easy but delicious starter ahead of time which you can whip seductively out of the fridge on Friday then this fits the bill well. I would recommend serving with some fruity chutney and celery sticks which is exactly how I will have it for my Valentine’s meal.
Chicken Liver Paté
Adapted from Felicity Cloake’s How to Make the Perfect Chicken Liver Paté in The Guardian
1 tbsp butter
1 shallot, finely chopped
300g chicken liver
1 garlic clove, crushed
1 tsp thyme leaves
70ml double cream
¼ tsp nutmeg
75g butter for sealing
- Place a medium sized frying pan on medium heat and melt the butter. Add the shallot, the chicken liver, the garlic and some seasoning. Fry for 3-4 mins until the shallot is translucent and the chicken liver is cooked on the outside but still a little pink in the middle.
- Add the madeira and the thyme leaves and turn the heat up for a minute or two so that the madeira can reduce to 2 tbsp.
- Remove from the heat and put in a blender with the double cream, 75g butter and nutmeg. Whizz up until very smooth and check for seasoning.
- Pour the mixture through a sieve to get rid of any little bumpy bits, then decant into jars.
- Leave to cool for half an hour then melt the last 75g butter and pour over the top of the pate to seal.
- Chill in the fridge for at least 4 hours so the paté can set.