Not so offal.Chicken Liver Pâté redefined

This rustic country style pâté redefines refined
Sometimes its time to move on from that tried and tested tired old recipe that you've been making for years. In this case Chicken liver pate. The chicken liver pate I have always made courtesy of Valentina Harris, ( softly spoken whispering Bob´s former wife) is a smooth pate. I wanted a hearty, coarse textured pate, and found this recipe .It was a must-try. I am now so glad I did.
In so many places, people originally ate offal because they had to, as they couldn’t afford to waste precious meat, no matter what the organ’s original function. In more recent times, some of them, myself included, have taken to eating offal simply because we like it. This country-style pâté redefines refined. It’s larded with s
lab bacon to which I added some Gunciale, freckled with hints of fresh parsley and coriander, and the result was pleasingly, old-fashionedly chunky. I have to say I meddled with it slightly, introducing some Guanciale for an additional flavour. It’s a traditional take on pâté that leaves little to the imagination—save for how lovely something so simple can be. Offal’s never been so not awful. And it can be frozen. Simply cut thick slices, place the slices in individual zip-top bags, press out the air, and seal. The pâté should last up to three months in the freezer.

Chicken Liver Pâté redefined
375g bacon in one piece ( slab ), diced
125g Guanciale diced
1 large onion, coarsely chopped
4 cloves garlic, minced
2 pounds large chicken livers, membranes removed
12 tablespoons (3/4 cup) butter
Salt and coarsely cracked black pepper
Leaves from 1/2 bunch flat-leaf parsley, minced, plus 15 to 20 whole leaves for garnish
Leaves from 1/2 bunch coriander, minced (optional)

Fry the bacon in a large skillet over medium heat until lightly browned. Add the onion and garlic, reduce the heat to low, and cook until the vegetables are softened and lightly browned, about 10 minutes.
Add the chicken livers to the skillet and cook, stirring occasionally, until they’re cooked through but still slightly pink inside, 8 to 10 minutes. As the livers cook, add the butter, a few tablespoons at a time.
Remove the skillet from the heat and season the livers with salt and plenty of pepper. Stir in the parsley and, if using, the cilantro. Transfer the mixture to a food processor and pulse 3 to 4 times, just until a coarse paste is achieved.
Line a 1 1/2-quart terrine or glass loaf pan with plastic wrap and scrape the chicken liver mixture into the pan. Cover the terrine with plastic wrap and refrigerate until the butter solidifies, at least several hours and preferably overnight. (You can refrigerate the terrine for up to 5 days.)
Turn the terrine out onto a serving plate, distribute the parsley leaves evenly over the top, and serve immediately with a knife for slicing.


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