Chicken liver pate recipes
Our top 3 of 12 Chicken liver pate recipes
Ingredients
- 225g Trimmed chicken livers
- 100g Softened butter
- 1 Large shallot sliced
- 1 Garlic clove (crushed)
- 1-2tbsp Brandy
- Salt and Pepper
Method
- Melt a large knob of butter and fry the garlic and shallot until softened. Season the livers and add them to the pan. Fry until firm but still pink in the middle. Leave to cool.
- Blitz the mix in a food processor and push through a sieve.
- Mix in the remaining butter and brandy. Check the seasoning and place in a bowl - cover with clarified butter and leave to set in the fridge.
1 Comments
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The Dalai Farmer Thu Jul 7 2011 • Reply
If you pour melted clarified butter to completely cover the top of the container and exclude all the air, this will keep for about 2 weeks (if you don't break the seal).
Ingredients
- 225g Butter
- 1 Large onion very finely chopped
- 1 Large clove of garlic crushed
- 450g Chicken livers
- 1 tablespoon Brandy
- Pinch Salt
- Pinch Pepper
Method
- 1. Melt half the butter in a large, heavy frying pan and gently fry the onion until soft and transparent.
- 2. Add the garlic and continue cooking for 1 further minute.
- 3. Discard any discoloured pieces of liver as they will be bitter. Rinse under water.
- 4. Add the livers to the pan and fry, turning to brown them lightly on all sides, until cooked. Flame the brandy and add to the livers.
- 5. When the flames subside, add salt and plenty of pepper.
- 6. Mince the mixture or liquidize in a blender or food processor with the remaining butter.
- 7. Put it into an earthenware dish or pot.
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Add commentIngredients
- 250g Trimmed Chicken livers
- 125g softened butter
- 1 large shallot chopped
- 3 rashers bacon chopped
- 3 pork sausages skinned
- 3 Bay leaves
- salt & pepper
- 1 tsp cinnamon
- pinch ginger
- pinch nutmeg
- 1 tsp brown sugar
- 4 Tbls brandy
- 2 thick slices bread
- 125ml single cream
Method
- Chicken liver pate - John Tovey
- Ingredients
- • 250g Trimmed chicken livers
- • 125g Softened butter
- • 1 Large shallot sliced
- • 3 rashers of bacon, chopped
- • 3 pork sausages, skinned
- • 1 Garlic clove (crushed)
- • 3 bay leaves
- • Salt and Pepper
- • 1 tsp cinnamon
- • Pinch of ginger
- • Pinch of nutmeg
- • 5ml brown sugar
- • 4 tbsp Brandy
- • 125ml single Cream
- • 2 thick slices bread
- Method:
- Melt butter, fry bacon, sausage meat, onion and garlic until softened. Season the livers and add them to the pan with the other ingredients. (except brandy, cream and bread). Fry until firm but still pink in the middle (15 to 20 minutes). Leave to cool. Remove bay leaves. Meanwhile soften bread in a little water, squeeze out the excess liquid and add bread to ingredients in the pan with the brandy. Blend all together till smooth.
- Fold in cream, lightly beaten or plain yoghurt.
- Fill into containers and cover with melted (clarified) butter.
- Cover with clarified butter and leave to set in fridge.
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