• Crudites With Balsamic Chicken Liver And Garlic Terrine

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    • 1 x bulb of garlic separated and peeled butter
    • 1 tsp muscovado sugar
    • 1 Tbsp. balsamic vinegar
    • 100 ml chicken stock (cube variety ok)
    • 1 x onion peeled and minced good healthy pinch grnd mace
    • 1 sprg thyme leaves only finely minced
    • 1 x salt and black pepper
    • 500 gm chicken livers liquid removed of blood
    • 2 Tbsp. brandy


    1. 4 Heads chicory separated into leaves or possibly a selection of sliced vegetables such as a colour clash of carrot and pepper french toast and pickles to serve
    2. Put the garlic cloves into a small pan with about 1 tbsp of butter and the sugar and gently fry till they begin to colour then add in the vinegar and reduce till sticky.
    3. Add in the stock and gently cook till the garlic is soft and caramelised.
    4. Leave to cold.
    5. Meanwhile fry the onion in a further spoonful of butter along with the mace thyme and some salt and pepper till well softened.
    6. Then add in the livers some more butter salt and pepper and fry till just browned on all sides.
    7. Stir in the brandy and cook till the liquid has steamed off.
    8. Once cold process the contents of the liver pan till smooth then fold through the sweet garlic cloves.
    9. Spread the pate into one large or possibly four individual ceramic terrine dishes pots or possibly bowls.
    10. Heat some butter and pour just sufficient over each to seal the surface then leave to refrigerateand set.
    11. Can be dug into with edible scoops such as chicory cos lettuce leaves or possibly sticks of veg.
    12. Serves 4

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