Using our SmokePan to sear the chicken livers over an open fire, we place a bouquet of garden herbs on the embers under the pan, pushing all the herb volatile smoke through the livers as they fry in the carbon steel pan. Delivering a next level pan smoked chicken liver pate with gentle herbed smokiness running through the smooth rich pate in next to no time.
A smokey savory treat that makes a fantastic starter served with a crusty bread or bruschetta. The trick to cooking in a pan with holes in it is to prep the flavour coating for the liver beforehand so as the livers sear in the pan the flavour coating does its work, for this recipe we use a garlic herb butter that pairs with the herb smoke.
The Cooking Fire
This is a fast and easy dish to cook, we probably only need five minutes max actual cooking time, so can be prepared in advance or during entertaining guests. Ideally the pate should be chilled so allow time for this. To sear the livers we’ll need a moderate fire with enough embers to rake out a small cooking area for the and herbs to sit on.
Pan Smoked Chicken Liver Pate Recipe
Prepare the flavour baste first by gently heating the olive oil and butter in a pan, add the fine chopped garlic. Herb selection for this dish can be varied depending on what you have easily available, recommended would be thyme, bay, rosemary or sage. Fine chop some of the thyme and add to the garlic butter with 3 bay leaves, on a low heat let the baste infuse for a few minutes. When cooled, add the chicken livers mix well and leave to marinade in the baste till ready.
For our burning herb smoke bouquet, echo the herb flavours in the baste- twist together and place in a bowl with a splash of water and cider vinegar. The water soak will delay the combustion of the herbs and help carry the herb oils and volatiles out in the smoke through the pan, the vinegar is a wee touch for the palettes subtle acidity.
Action time, rake some embers to the edge of you cooking fire, wide enough to cover the pans cooking area. Place the pan on the embers and and allow to get up to searing temperature, flicking some wine or water on the pan should be greeted with a lively sizzle. Place the herb bouqeut on the embers laying your SmokePan on top, add the livers.
Sear the livers to color, gently turning occasionally using a wooden spoon as the smoke from the herbs pushes through the SmokePan base holes. Its important not to overcook the livers, we want to keep the insides a pink medium rare. Just before they’re ready flambe with a slosh of whiskey for some fire food theatre working the pan to deglaze, when burnt off, turn out the chicken liver to a chopping board to rest.
When cooled to warm, if you prefer a smooth smoked chicken liver pate place in a blender and whizz up with the cream, add seasoning to taste. For course ground, simply chop the livers on the board adding olive oil and seasoning, keep chopping and mixing till the pate will stand up. Pate oxidises and discolors if left exposed to the air, so place the pate in a ramekin and pour a thin layer of melted butter on top, drop in a sprig of thyme for decoration, move to cool area or fridge to set.
Serve with crusty bread or bruschetta (toasted from the fire of course!)
A delightful herb smoked take of the classic Chicken Liver Pate using a SmokePan.
- 300 g Chicken Livers
- 200 g Butter
- 3 tbsp Olive oil
- Slosh Whiskey or brandy
- 1 bunch Thyme
- 8 Bay Leaves
- 1 bunch Rosemary
- 30 ml cider vinegar
- 100 ml water
- 2 cloves garlic
Prepare flavour baste by melting 100g butter with the live oil, add 2 bay leaves, 6 sprgs of thyme, crushed garlic and chopped parsely and infuse on a low heat for 4 minutes.
When cooled add the chicken livers to marinate in the baste.
Twist any remaining herbs together in a bouquet, place in bowl and mix in water and vinegar- leave to soak.
Rake embers from a moderate fire, enough to cover the pan size. Place SmokePan on the embers till hot.
Place bouquet on the embers, lay pan on top, add the livers to the pan. Sear brown turning with a wooden spoon or spatula. Cook till just done, still pink inside. Flambe with whiskey deglazing the pan. Turn out to chopping board after whiskey has burned off.
Mix in a blender with a splash of cream and seasoning for a smooth pate, or, for coarse chop on the board drizzling in more olive oil till pate can stand up.
Transfer to a ramkin and top with melted butter and thyme sprigs, move to cool area or fridge to set.