This chicken liver pâté was inspired by a poultry pâté recipe in Gerechten van de Heerlijkheid cookbook. We particularly like the use of Dutch katenspek in the original recipe, but adapted the rest of the recipe using what we had available at the time: chicken livers instead of turkey, hazelnuts instead of pistachios, and our own mix of fresh garden herbs. It's a simple recipe, ideal for first-time pâté makers, and one that can easily be adapted to your tastes. This recipe serves four generously, but can also be used as part of a larger spread for up to a dozen people.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: Serves 4-12
- 1/3 cup (50 g) hazelnuts
- 7 oz (200 g) chicken breast fillets
- 3,5 oz (100 g) chicken livers
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh dill
- 1 tbsp chopped celery leaf (selderieblad, see Tips)
- 1 clove garlic
- 2/5 cup (100 ml) heavy cream
- 1 egg yolk
- Salt & pepper, to taste
- 8 slices katenspek (see Tips)
- You will need:
- A food processor
- 4 ramekins
- A roasting dish
Place the hazelnuts in the food processor and pulse a few times until roughly chopped. Remove the nuts and set aside.
Cut the chicken breast fillet into cubes and place in the food processor along with the chicken livers. Blend until finely ground.
Add the herbs, garlic, cream and egg yolk and blend to mix. Add the chopped nuts and mix through. Season to taste with salt and pepper.
Place a slice of katenspek over each ramekin, and place another slice on the diagonal. Fill the ramekins with the meat farce. Tuck the katenspek over the meat filling to create a covering.
Place the ramekins in a water bath (see Tips) and cook uncovered for about an hour on the center rack of your oven. Allow to cool and serve with crackers, toast points or crusty white bread and our speculaas-spiced apple & pear chutney or cranberry sauce.