QuickLikeABunny – da Google came through with what looked to me like a winner; so we negotiated ingredients (Persian shallots and fresh parsley instead of fresh shallots and thyme) and settled down after a Sunday afternoon Persian feast (thanks, Ms. G!) and got to work.
•9 tbsp butter (1 stick + 1 tbsp)
•1 onion, diced
•1 large garlic clove, sliced
•1 shallot, diced
•1 tsp salt
•1/2 cup fresh parsley, chopped
•1 Granny Smith apple; peeled, cored and diced
•1/4 tsp nutmeg
•1 lb chicken livers, trimmed (remove any little white bits of tissue from the livers)
•1 tsp black pepper
•2 tbsp cognac
Melt 4 tablespoons of the butter over medium heat and sauté the onion, garlic and shallot with 1/2 teaspoon of the salt for 4 minutes.
Add the apple and nutmeg and cook for another 5 minutes, then remove from the pan.
Note: Golnaz and I really like a peppery pâté, so we used at least 1 teaspoon of freshly ground Tellicherry peppercorns at this point and added a bit more later – the original recipe called for 1/4 teaspoon.
Add the apple and onion mixture along with the chopped parsley and continue cooking for another 4 minutes, until the livers are cooked through with very little pink left.
Stir in the cognac and remove from the heat.
Add that last, lone tablespoon of butter to the still warm liver and apple and onion and stuff mixture, and process until it is as smooth as you like. We went for pretty darned smooth. Taste for seasoning and add a bit more salt and pepper, if you like. We liked – and added a bit more pepper.
C’est tout – your pâté is done!
You can eat the pâté at any point now (we did!), but the flavor will greatly improve after resting in the fridge overnight.
Mmmm, peppery pâté.