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Recipe: Chicken Liver Paté
Similar Categories: Chicken, Liver, Paté
250 g Chicken livers
4 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cognac
1/2 clove garlic
2 tablespoons butter -- softened
2 tablespoons warm cream
1 Pinch Quatre-Epices (or allspice)
1 Pinch dried thyme
1 Pinch dried basil
1 teaspoon lemon juice
1 teaspoon Madeira
Salt -- extra
Pepper -- extra
Pat the livers dry and trim off any sinew and fine membrane that clings to them.
Heat half the butter in a saute pan until foam has almost subsided, and put in the livers. Cook till livers are browned on the outside but are still soft to touch (should still be pink in the middle). Sprinkle with salt and pepper, and remove livers from the pan and set aside.
Take pan off heat, pour in the Cognac and stir to mix with the pan juices to incorporate sediment from the bottom of the pan. Pour this liquid into a blender.
Add the rest of the ingredients to the blender, except the remaining seasoning and the remaining butter (which will be used for glazing). Cover and start the blender; then add the livers, a few at a time. Add any juice that has come out of the cooked livers.
Blend until just smooth, scraping down the sides from time to time. Add a little more cream if the mixture gets too dry. It should be of a soft pudding like texture; it firms up when cold. Remove to another bowl and season to taste with extra salt and pepper.
Pour into a one cup pot or mould, smooth the surface. Melt remaining butter and cover pate to form a layer to keep it from oxidising. Refrigerate for several hours before serving.
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