Description
Jamie Oliver’s turkey liver pate brings rustic elegance to classic British appetizers. Silky smooth with rich, earthy flavors, this pate delivers a luxurious spread perfect for sophisticated gatherings where you’ll impress guests with minimal effort.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) turkey livers, cleaned and trimmed
Aromatics and Herbs:
- 1 shallot, chopped
- 2 cloves garlic, minced
- 0.5 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt, to taste
- Freshly ground black pepper, to taste
Dairy and Liquid Ingredients:
- 0.33 cup (79 milliliters) unsalted butter, divided
- 0.25 cup (60 milliliters) heavy cream, or less
Instructions
- Gently melt 2 tablespoons (28 grams) of butter in a large skillet over medium-low heat, creating a smooth cooking surface.
- Introduce finely chopped onions and minced garlic to the butter, allowing them to become translucent and fragrant, which typically requires 4-5 minutes of careful sautéing.
- Carefully add turkey livers to the aromatic mixture, cooking each side for 3-4 minutes until the exterior develops a golden-brown color while maintaining a slightly pink center for optimal tenderness.
- Season the liver mixture with freshly ground black pepper, kosher salt, and dried thyme, ensuring even distribution of flavors throughout the ingredients.
- Remove the skillet from heat and allow the mixture to cool completely to room temperature, which helps prevent moisture condensation during the blending process.
- Transfer the cooled liver mixture to a food processor, incorporating the remaining butter and heavy cream to create a luxurious, smooth texture.
- Pulse and blend the ingredients until they form a consistently creamy and uniform pâté, scraping down the sides of the processor as needed to ensure thorough mixing.
- Carefully transfer the pâté to a serving bowl or mold, using a spatula to smooth the surface and eliminate any air pockets.
- Cover the pâté tightly with plastic wrap, ensuring direct contact with the surface to prevent oxidation, and refrigerate for a minimum of 4 hours to allow flavors to meld and texture to set.
- When ready to serve, garnish with freshly chopped parsley and accompany with crisp crackers or thinly sliced artisan bread.
Notes
- Select prime, fresh turkey livers directly from a trusted butcher for the richest flavor profile.
- Chop ingredients uniformly to guarantee consistent texture throughout the pate mixture.
- Strain blended mixture through a fine-mesh sieve for silky, luxurious consistency.
- Taste and season incrementally, allowing subtle flavors to develop gradually.
- Refrigerate pate in an airtight container, consuming within 3-4 days for peak freshness.
- Allow pate to rest at room temperature for 15 minutes before serving to enhance its delicate flavors.
- Pair with crisp toasted baguette slices or delicate water crackers for the perfect accompaniment.
- Clean liver thoroughly, removing any visible membranes or discolored sections before preparation.
- Use unsalted butter for better control over the final seasoning and salt levels.
- Consider gentle cooking techniques to preserve the liver’s tender, delicate texture.
- Invest in sharp kitchen tools to ensure precise cutting and smooth blending processes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 19 g
- Cholesterol: 400 mg