Chicken, Mushroom and Black Garlic Pate

Chicken, Mushroom and Black Garlic Pate

Nicky's extra-special chicken, mushroom and black garlic pate showcases Black Garlic in a luxurious way.

Traditionally eaten slathered on thick crusty bread, you can enjoy pate on a cracker, in a sandwich, or as a dip for vegetables.

Recipe and photo credit: Nicky MacDonald

Chicken, Mushroom and Black Garlic Pate

Nicky MacDonald

Servings

4-6

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

French

Category

Appetizer

Pate is best enjoyed slowly, at room temperature, with every bite being savoured. This extra-special pate showcases Black Garlic in a smooth and flavourful way. 

Ingredients

  • 375g free range chicken livers, chopped

  • 1 large onion, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 2 or 3 medium button or Portobello mushrooms, chopped

  • 1 tbsp Olive Oil infused with Black Garlic

  • 1 tbsp butter
  • 2 tbsp sherry and/or brandy
  • 1 tsp chicken stock
  • 1 tsp paprika

  • 1 tbsp Black Garlic Essence

  • 1 tsp Black Garlic Puree

  • Black Garlic Sea Salt, to taste

  • Pepper and dried herbs, to taste

  • Sprinkling of piri-piri

  • 1 tbsp truffle oil
  • ¼ cup of cream

Directions

  1. Gently sauté onions, mushrooms and garlic in butter and Black Garlic Olive Oil for about 3 minutes.

  2. Add chopped chicken livers and cook over medium heat until browned.

  3. Add paprika, chicken stock, Black Garlic Essence and Puree, piri piri, herbs, salt and pepper.

  4. Add sherry and/or brandy and flambé or cook on high heat for about a couple of minutes.

  5. Stir in truffle oil and cream.

  6. Allow to cool slightly, then blend finely and refrigerate in a container of your choice.