Description
Jamie Oliver’s turkey liver pate combines rustic French countryside charm with rich, silky textures. Herb-infused and elegantly spread on crusty bread, you’ll savor each luxurious bite of this classic appetizer.
Ingredients
Scale
- 1 lb (454 g) turkey livers, cleaned and trimmed
- 0.33 cup (79 ml) unsalted butter, divided
- 1 shallot, chopped
- 2 cloves garlic, minced
- 0.25 cup (60 ml) heavy cream, or less
- 0.5 tsp dried thyme (or 1 tsp fresh thyme leaves)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Butter Infusion: Melt butter in a large skillet over medium-low heat, creating a silky foundation for the flavor profile.
- Aromatic Base: Sauté finely chopped onions and minced garlic until translucent, releasing their delicate essence and developing a rich, fragrant backdrop.
- Liver Preparation: Introduce turkey livers to the skillet, cooking until exterior achieves a golden-brown sear while maintaining a tender, slightly pink interior – approximately 3-4 minutes per side.
- Seasoning Ensemble: Sprinkle freshly ground black pepper, kosher salt, and dried thyme across the mixture, ensuring a harmonious distribution of robust flavors.
- Transformation Process: Transfer the cooled liver mixture to a food processor, incorporating remaining butter and heavy cream to create a velvety, luxurious pâté texture through careful pulsing and blending.
- Refinement Stage: Smooth the pâté into a serving vessel, eliminating potential air pockets and creating a pristine surface that promises a creamy consistency.
- Flavor Development: Seal with plastic wrap, ensuring direct surface contact, and refrigerate for a minimum of 4 hours to allow flavors to harmonize and texture to set perfectly.
- Presentation: Garnish with freshly chopped parsley and serve alongside crisp crackers or artisan bread, elevating the culinary experience with complementary accompaniments.
Notes
- Maximize Flavor Infusion: Let the cooked liver mixture cool completely before blending to preserve delicate aromatics and prevent unwanted moisture separation.
- Texture Perfection Technique: Pulse the food processor carefully, scraping sides intermittently to achieve a smooth, consistent pâté without overworking the mixture.
- Oxidation Prevention: Wrap pâté directly against its surface with plastic film to maintain pristine color and prevent discoloration during refrigeration.
- Serving Pro Tip: Allow pâté to rest at room temperature for 15-20 minutes before serving to enhance its creamy texture and release full flavor profile.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 222
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 300 mg