CHICKEN LIVER PATE'
Make and share this Chicken Liver Pate' recipe from Food.com.
Provided by papergoddess
Categories Spreads
Time 20m
Yield 1 log
Number Of Ingredients 10
Steps:
- Cook chicken livers in boiling water for about 7-10 minutes; drain well.
- Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
- Chill until firm; shape into a log and roll in parsley if desired.
- Keep refrigerated until served.
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 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
FOIES DE VOLAILLE AU MADERE (CHICKEN LIVERS IN MADEIRA WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories quick, weekday, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
- Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
- Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE
Make and share this Chicken Liver Pate: Terrine De Foies De Volaille recipe from Food.com.
Provided by Charlotte J
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, soak the livers in the milk for 2 hours and drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
- Add the onions and cook, stirring, until soft, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
- Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly.
- Discard the bay leaves.
- In a food processor, puree the liver mixture.
- Add the remaining butter in pieces and pulse to blend.
- Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
- Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates.
- Garnish the tops with parsley and surround with croutons.
- Serve with cornichons on the side.
Nutrition Facts : Calories 262.9, Fat 20.5, SaturatedFat 11.8, Cholesterol 308, Sodium 270.7, Carbohydrate 5.1, Fiber 0.5, Sugar 1.2, Protein 14.7
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