Oban Single Malt Scotch Whisky Paté
 
 
Ingredients
  • 1/2 cup unsalted butter
  • 2 medium shallots, minced
  • 1 large clove garlic, minced
  • 1 tsp fresh minced thyme (or 1/4 tsp dried)
  • 1 tsp fresh minced marjoram (or 1/4 tsp dried)
  • 1 tsp fresh minced sage (or 1/4 tsp dried)
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground allspice
  • 1 lb chicken livers, trimmed
  • milk
  • 1/4 cup Oban Single Malt Scotch Whisky
  • 1/4 cup unsalted butter
Instructions
  1. *A few hours before cooking, put the chicken livers in a glass bowl and cover with milk.
  2. Melt butter in a large skillet over moderately low heat. Add the shallots and garlic. Stir until softened, about 5 minutes. Add the herbs, salt, pepper, all spice and livers. Cook, stirring until the livers are cooked on the outside but pink on the inside when cut open, about 8 minutes. Take off the heat and stir in the whisky.
  3. Allow to cool somewhat, then spoon into a food processor. Blend until desired consistency is reached.
  4. Transfer paté to small crocks, jars or ramekins and smooth the tops. Place on piece of fresh herb for garnish on top.
  5. Melt 1/4 cup butter in a saucepan on low heat. Remove from heat as soon as the butter has melted and let it sit for three minutes. Skim off the foam floating on top. Spoon enough butter just to cover the top of the pâté.
  6. Allow to cool for 30 minutes. Then cover with a lid or plastic and refrigerate for an additional 2 hours or more.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/03/29/oban-single-malt-scotch-whisky-pate/