Pâtés are popular pub fare, whether they’re made with chicken or duck livers, game, or smoked fish. They’re generally served with slices of warm buttered toast and piquant relishes or sauces, such as red onion marmalade or Cumberland sauce. At the lively Errigle Inn on Ormeau Road, in Belfast, where this recipe originated, the chef prefers marmalade. He suggests you make it at least a day in advance to let the flavors meld: it will keep for several days refrigerated. Both the marmalade and Cumberland sauce are delicious with cold meats and with a Ploughman’s Lunch. The Errigle Inn is a member of Irish Pubs of Distinction.
SERVES 8; MAKES 2 CUPS OF MARMALADE
RED ONION MARMALADE
4 tablespoons unsalted Kerrygold Irish butter
¼ cup sugar
4 medium red onions, thinly sliced
2 tablespoons port
1 sprig fresh thyme
PÂTÉ
1½ pounds chicken livers, rinsed and trimmed
¼ cup brandy
¼ cup port
Salt and freshly ground pepper to taste
1 cup (2 sticks) plus 2 tablespoons unsalted Kerrygold Irish butter
1 onion, finely chopped
4 cloves garlic, minced
3 or 4 sprigs fresh thyme
½ cup heavy (whipping) cream
2 large eggs
Mixed salad greens for garnish
Toast or French bread for serving
1 To make the marmalade: In a large skillet over medium heat, melt the butter. Stir in the sugar and cook for 5 to 7 minutes, or until the butter starts to brown. Add the onions, port, and thyme and cook, covered, over low heat for 15 to 20 minutes, or until the onions are wilted and caramelized. Transfer to a small bowl and let cool completely. Cover and refrigerate for at least 2 hours and up to 5 days.
2 To start the pâté: In a large bowl, combine the chicken livers, brandy, port, salt, and pepper. Cover and refrigerate for 12 hours.
3 Preheat the oven to 325°F. Butter an 8-by-4-by-3-inch loaf pan or a small terrine, and line it with a piece of parchment paper long enough to cover the top of the pâté.
4 To finish the pâté: In a small skillet over medium heat, melt the 2 tablespoons of butter. Add the onion, garlic, and thyme and cook for 3 to 4 minutes, or until the vegetables are soft but not browned. Remove from the heat and let cool. Discard the thyme. Melt the remaining 1 cup of butter in a small saucepan and let cool.
5 In a food processor or blender, combine the chicken liver mixture, onion mixture, melted butter, cream, and eggs. Process for 15 to 20 seconds, or until smooth. Spoon the mixture into the prepared pan or terrine, cover with the parchment paper, and place in a baking pan. Add enough hot water to come halfway up the sides of the terrine. Bake for 1 to 1¼ hours, or until the top is slightly firm to the touch. Remove from the oven and transfer to a wire rack. Let cool completely. Peel back the parchment paper from the top, invert the pâté onto a platter, and peel off the remaining paper. Wrap with plastic wrap and refrigerate for 4 to 6 hours, or overnight.
6 To serve, cut the pâté into 1-inch-thick slices and garnish with some mixed greens. Serve with the red onion marmalade and buttered toast or slices of French bread.
