CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY
This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France.
Provided by kiwidutch
Categories Spreads
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
- Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
- Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
- Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
- Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.
Nutrition Facts : Calories 274.2, Fat 20.1, SaturatedFat 11.5, Cholesterol 305.8, Sodium 771, Carbohydrate 5.6, Fiber 0.2, Sugar 0.6, Protein 15.7
CHICKEN LIVER PATE WITH GREEN PEPPERCORNS
Make and share this Chicken Liver Pate With Green Peppercorns recipe from Food.com.
Provided by Chef JAB
Categories < 4 Hours
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken livers and pat dry.
- Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
- Drain and puree in blender.
- Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
- Set aside.
- Melt 1 T.
- butter in skillet and cook shallots and garlic until soft.
- Add wine, cognac, port and remaining madeira.
- Flame and reduce to 1/2.
- Remove from heat and cool slightly.
- Add clarified butter slowly while beating vigorously with wooden spoon.
- Sir in raisins and peppercorns.
- Place in buttered 1 1/2 quart pate mold or souffle.
- Place bay leaves atop.
- Cover with double layer of foil and lid.
- Place in boiling water bath.
- Bake 325 degrees 3 hours.
- Add water as needed.
- Remove and cool on rack.
- Chill in fridge 1 day before serving.
Nutrition Facts : Calories 130.4, Fat 4.1, SaturatedFat 1.6, Cholesterol 196.6, Sodium 339.2, Carbohydrate 9.6, Fiber 0.4, Sugar 5.8, Protein 9.5
CHICKEN LIVER PATE
Steps:
- In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
- In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
- In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
- Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
- Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g
EASY CHICKEN LIVER PATE
Yum! Keeps up to 2 months frozen.
Provided by Patricia Travisano
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 4h5m
Yield 16
Number Of Ingredients 10
Steps:
- Set aside 1/2 cup butter to soften slightly.
- Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
- Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
- Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
- Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
- Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
CHICKEN LIVER PâTé
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
- Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
- Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
CHICKEN LIVER PâTé
Categories Milk/Cream Food Processor Onion Cocktail Party Quick & Easy Meat Cognac/Armagnac Fall Gourmet
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
- In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
- Serve pâté with crackers or toasts.
CHICKEN LIVER PARFAIT WITH GREEN PEPPERCORNS (GRAVETYE MANOR)
Steps:
- Melt butter over very low heat. Remove from heat and allow to sit until sediment settles on the bottom. Strain carefully through several thicknesses of cheesecloth, discarding sediment.
- Line a 10-inch by 3-inch terrine with thin slices of the pork fat.
- Drain the raisins, reserving the liquid. Pat raisins dry on paper towel.
- Strain the milk from the livers. Place the livers in blender and with the power on slowly add warm clarified butter, processing until livers are pureed. Add the soaking liquid and process until smooth.
- Stir in all the remaining ingredients. Adjust seasonings.
- Pour the mixture into the prepared terrine; place the sprig of thyme on top and cover with pork fat.
- Place in a pan containing boiling water and place in 350-degree oven. Cook until the top is quite firm when pressed, about an hour to an hour and 10 minutes.
- Remove from hot water bath and cool. Refrigerate and chill completely.
- Slice when cold and serve. It is excellent with brioche toast.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 24 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 13 grams, Sodium 553 milligrams, Sugar 6 grams, TransFat 1 gram
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- Drain and rinse the livers; pat dry. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and 5 sage leaves and cook over moderate heat until deep golden, about 8 minutes. Stir in the garlic and cook for 1 minute. Scrape the mixture into a food processor.
- In the same skillet, heat the remaining 1 tablespoon of oil. Season the livers with salt and pepper and cook over moderately high heat, turning once, until golden, 2 minutes. Add the bourbon; cook until almost evaporated and the livers are barely pink inside, 1 minute.
- Add the livers to the food processor and add the lemon juice; pulse to finely chop. With the machine on, add the butter, 1 tablespoon at a time, until the pâté is very smooth. Stir in the green peppercorns and brine. Season with salt and pepper.
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