|devilled chicken livers|
My mother, Evelyn, was effortlessly glamorous, always elegantly dressed, while calmly producing beautiful and delicious food. Sadly I have inherited nothing from my mother, except perhaps my widows’ peak hairline, (definitely not her svelte waistline), and a love of cooking for big crowds of people.
Devilled chicken was one of Evelyn's party standards; I have always loved it because of the gorgeous spice kick. Oh that and the fact that you can serve it with pickles. There really are never enough opportunities to eat pickles. So perhaps if you fancy serving a party nibbles that's a little bit different from the standard chicken liver pate, this one comes highly recommended for a little bit of a retro vibe.
Skill level: Easy
200g chicken livers, finely chopped
1 x medium onion, very finely chopped
1 tbsp olive oil
a knob of butter
2 tsp Worcestershire sauce
1 tsp Mushroom ketchup (optional - replace with Worcestershire sauce)
2 tsp Dijon mustard
½ tsp cayenne pepper (or to taste, plus extra to dust)
salt and freshly ground black pepper
2 tbsp breadcrumbs
a splash of double cream
chopped capers, to serve
chopped cornichons, to serve
toast, to serve
- Pre-heat the oven to 190C / Gas Mark 5.
- Heat oil in a small pan. Add the butter and then the onion. Gently fry until the onion is soft and translucent (about 15 minutes). The onion should not brown.
- Turn up the heat. Add the liver. Fry for 2 to 3 minutes, until the liver has coloured.
- Remove from the heat. Stir in the Worcestershire sauce, mushroom ketchup, mustard, cayenne pepper and seasoning. Add more of the "devil" if you like a spicier taste.
- Add the breadcrumbs and a splash of cream. You should have a thick paste.
- Butter 4 ramekins. Fill with mixture. Bake for 15 minutes. Dust with a little extra cayenne before serving for extra spice.
- Serve with toast and chopped pickles.