EASY CHICKEN LIVER AND BRANDY PATE
Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.
Provided by Evie3234
Categories Spreads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a pan, add onion, garlic and bacon.
- Cook until onion is tender and bacon is cooked.
- Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
- Remove from heat.
- Stir in thyme, pepper, cream, brandy and melted butter.
- Spoon mixture into a food processor or blender and process until smooth.
- Pour into serving dishes.
- -------Topping-------.
- Pour melted butter over pate.
- Sprinkle with chopped chives.
- Refrigerate pate overnight.
- Stand at room temp 30 minutes before serving.
- Serve with toast, crackers or crusty french bread.
QUICK AND EASY CHICKEN LIVER PATE
A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!
Provided by Axe1678
Categories Spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in heavy sillet over medium heat.
- Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
- Save pan drippings.
- In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
- Blend well for about 20 seconds.
- Optional: Blend in the hard boiled egg for a richer pate.
- Enjoy!
BRANDIED CHICKEN LIVER PâTé
Categories Food Processor Chicken Appetizer Currant Cognac/Armagnac Chill Simmer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture.
- While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
- Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving.
- Serve pâté with toasts or crackers.
CHICKEN LIVER PATE WITH APPLES AND BRANDY
Make and share this Chicken Liver Pate With Apples and Brandy recipe from Food.com.
Provided by Olha7397
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
- Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
- In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
- When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
- Love of Eating.
Nutrition Facts : Calories 320.4, Fat 28.8, SaturatedFat 17.3, Cholesterol 266.9, Sodium 209.6, Carbohydrate 6.1, Fiber 0.7, Sugar 2.9, Protein 10.5
CHICKEN LIVER AND TARRAGON PATE
Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that.
Provided by Lene8655
Categories Chicken Livers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
- Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
- Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
- To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
- Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.
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
Easy canape
Provided by tarilang
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
- Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
- Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
- Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.
DIVINE CHICKEN LIVER PATE
This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers.
Provided by Karin...
Categories Spreads
Time 20m
Yield 3-4 smallish bowls of delicious pate
Number Of Ingredients 9
Steps:
- Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
- Spoon into blender.
- Add herbs and seasoning and blend well.
- Add the Apricot brandy to give a smooth and creamy texture.
- Pour into suitable dishes (about 3-4 small bowls).
- Smooth the top of pate in each bowl.
- Gently press a bay leaf into the surface of each.
- Top each bowl of pate with a little melted butter to prevent the air from discolouring.
- Chill.
- Serve garnished with parsley.
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EASY CHICKEN LIVER PâTé RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 30 minsCategory AppetizerCalories 210 per serving
- In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size. Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.
- Transfer the cooked livers to the bowl of a food processor and return the skillet to the stove over medium-low heat and add the remaining 2 teaspoons oil along with the shallots. Cook until the shallots have softened, about 3 minutes. Add the thyme to the skillet and then carefully pour the brandy into the skillet. (Use caution and stand back as you slowly and carefully add the brandy to the pan. The alcohol may ignite and flare up but will die down.) Continue to cook until the alcohol has reduced by half, about 3 minutes. Scrape the contents of the skillet into the food processor along with the chicken livers, add 10 tablespoons softened butter to the food processor, season with a little salt and pepper, and give it all a good whiz until it’s smooth. This could take up to 3 minutes. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.
- To give the finished pâté a velvety texture, use a spatula to push the mixture through a very fine sieve or, for a more rustic texture, omit this step. Transfer the pâté to a ceramic or glass bowl. If you prefer to devour the pâté straight away spread it thickly on a piece of crusty bread, such as sliced baguette. If you prefer to use it within 24 hours, cover and refrigerate it for later. If you want to enjoy the pâté up to 1 week later, slowly melt 1 stick unsalted butter in a small saucepan until the golden liquid and the white milk solids separate from the liquid. Pour the golden clarified butter onto the pâté, leaving the milk solids in the pan. The pâté must be totally covered by the butter so that it’s airtight. Cover and refrigerate for up to 1 week.
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