I could eat chicken liver pâté day in and day out. I know there are a lot of people who don’t eat chicken livers but they have no idea what they are missing out on. There is nothing like hot toast topped with a generous smear of chicken liver pâté!
When I saw that Mediterranean Delicacies has a chicken liver pâté in their range I wasn’t too excited about it. After all, my mom used to make the best chicken liver pâté I’ve ever tasted and I am lucky enough to have her recipe. Generally shop-bought chicken liver pâté leaves much to be desired and never seems to get it quite right. The one thing I always look for with shop-bought chicken liver pâté is whether the pâté has a lovely pinkish colour along with the expected brown. That’s an indication whether or not the chicken livers have been cooked to death before being turned into the pâté or not. Obviously, you want the chicken livers to have been cooked through but you also want them to be left juicy so that they don’t dry out and become bland.
I was pleasantly surprised to see that this was indeed what MD’s chicken liver pâté looked like. The pâté was lovely and smooth and the flavour was truly delicious. Subtly seasoned and so allowing the chicken livers to be the star. I decided to showcase the chicken liver pâté in a simple way (and one of my favourite ways of eating it). I made some simple melba toast and caramelised onions and it could not have been easier. This is just perfect as part of a picnic lunch or as a do-it-yourself kind of canapé with drinks.
For the caramelised onions
2 red onions, peeled and finely sliced
3 tbsp olive oil
1/2 cup brown sugar
1/2 cup water
1 tbsp balsamic vinegar
- In a frying pan, fry the onions in the olive oil until soft and starting to brown (approximately 5-7 minutes).
- Add the brown sugar and water and stir until the sugar has dissolved.
- Lower the heat and allow the onions to cook in the sugar and water for 10-15 minutes until the mixture is thick and it looks sticky.
- Stir in the balsamic vinegar and allow to cool before serving.
For the melba toast
4 slices white bread, crusts removed
- Pre-heat the grill in your oven to hot.
- Place the crustless slices of bread on a breadboard in front of you and using a rolling pin, roll the slices of bread into thin squares.
- Cut each square diagonally in half so you are left with 2 triangles.
- Place the triangles on a wire rack and place in the oven. Keep an eye on them as they will burn easily.
- Allow to brown on both sides and remove. Allow to cool before serving with the caramelised onions and Mediterranean Delicacies chicken liver pâté.