Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken liver pâté. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Chicken liver pâté is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken liver pâté is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken liver pâté:
- Prepare 500 g chicken liver
- Make ready 150 g unsmoked back bacon
- Make ready 1 white onion
- Take 2 cloves garlic
- Make ready Sprig Thyme
- Get 250 g unsalted butter
- Get Extra virgin olive oil
- Prepare Salt
- Prepare Ground black pepper
- Make ready 50 ml brandy
- Prepare 50 ml port
Find simple and quick chicken liver pate recipes and learn how to make smooth pate for a delicious and elegant dinner party starter. This is a rich and decadent chicken liver pate recipe, which is perfect for special occasions and parties. Method Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper. Wash the chicken livers, and pat dry.
Instructions to make Chicken liver pâté:
- Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
- On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
- On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
- Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
- Serve with Melba toast/ crackers with choice of chutney.
Method Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper. Wash the chicken livers, and pat dry. Cut in half and trim as needed. Add the chicken livers and cook quickly over high heat, stirring, until browned and just done inside. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices.
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