This week I've chosen a Gordon Ramsay recipe for chicken liver pâté and it sounds more complicated than it really is. The recipe is from Gordon Ramsay's Great British Pub Food. It's clearly fairly old as Mark Sargeant's name is also on the cover, so I presume they were still talking at the time! It does contain a lot of pub classics and I've used this book for a couple of recipes including a pie, but it doesn't get that many outings.
Gordon says they call this "poor man's pâté" but while the ingredients are inexpensive it creates an elegant starter and covered with clarified butter will keep in the fridge for up to a week. He suggests serving it with a red onion marmalade, oh well perhaps I'll make some of that another week!
The ingredients for this recipe are chicken livers (obviously), milk, shallots and butter plus a splash of brandy. It isn't a speedy recipe as the chicken livers need to soak in the milk for 6-8 hours - I presume this tenderises them.