CHICKEN LIVER & MUSHROOM NESTS
The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats
Provided by Good Food team
Categories Side dish
Time 1h30m
Yield Makes 12 nests, plus 250g extra to stuff a 5kg turkey
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.
- Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.
- To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
CREAMY CHICKEN LIVER PâTé
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams
RUSTIC CHICKEN LIVER AND MOREL PATE
A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.
Provided by stella
Categories Pate
Time 8h35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
- Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
- Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
- Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving
Nutrition Facts : Calories 147.1 calories, Carbohydrate 2.6 g, Cholesterol 116.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 12.5 g, SaturatedFat 3.1 g, Sodium 401.2 mg, Sugar 0.6 g
STOVE TOP SMOKER MUSHROOM AND CHICKEN LIVER PATE
Make and share this Stove Top Smoker Mushroom and Chicken Liver Pate recipe from Food.com.
Provided by TxGriffLover
Categories Spreads
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.
- You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers.
- When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft.
- Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray.
- Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.
- Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight.
- Garnish and serve with thin sliced baguettes.
Nutrition Facts : Calories 414.1, Fat 28.8, SaturatedFat 16.4, Cholesterol 453.4, Sodium 250.4, Carbohydrate 7.6, Fiber 1.1, Sugar 2.3, Protein 22.2
More about "stove top smoker mushroom and chicken liver pate recipes"
CHICKEN LIVER PATè WITH MUSHROOMS & ROSEMARY
From healthychristianhome.com
Total Time 25 minsCalories 66 per serving
- Melt 2 Tbsp. butter in a large skillet on medium heat. Rinse chicken livers, pat dry, and add to skillet with mushrooms and onions.
- Add garlic, broth, mustard, lemon juice, and rosemary and bring to a gentle boil. Allow to cook, uncovered until most liquid is evaporated (about 10 minutes).
- Let the mixture cool. Add to a food processor or blender along with 1/4 cup softened butter, plus salt & pepper to taste.
HOW TO MAKE CHICKEN LIVER PâTé WITH ELLE SIMONE SCOTT
From youtube.com
Author America's Test KitchenViews 49K
CHICKEN LIVER PATé WITH MUSHROOMS - SALLY K. NORTON
From sallyknorton.com
Estimated Reading Time 2 mins
CHICKEN LIVER PATé RECIPES (TRADITIONAL AND RICH)
From paleoleap.com
STOVETOP RECIPES: 14 CHICKEN SKILLET DINNERS
From mrfood.com
CHICKEN LIVER PâTé RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN LIVER PATE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
CHICKEN LIVER AND MUSHROOM PâTé | CHEW TOWN FOOD …
From chewtown.com
CHICKEN LIVER AND WILD MUSHROOM PâTé | BONNE MAMAN
From bonnemaman.co.uk
HOW TO MAKE CHICKEN LIVER PATE - FOOD & WINE
From foodandwine.com
CHICKEN LIVER PATE RECIPE (CREAMY & EASY!) - WHOLESOME …
From wholesomeyum.com
5/5 (12)Calories 253 per servingCategory Appetizer
- Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.
- Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
- Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
HOW TO MAKE CHICKEN LIVER PATE | RECIPE | FOOD & WINE
From youtube.com
12 STOVETOP CHICKEN DINNERS THAT TAKE 30 MINUTES OR LESS
From self.com
10 BEST STOVE TOP SMOKER CHICKEN RECIPES | YUMMLY
From yummly.com
SMOKEY CHICKEN LIVER PATE RECIPE - YOUTUBE
From youtube.com
RECIPE: CHICKEN LIVER PATE WITH WILD MUSHROOMS STEP BY STEP WITH ...
From handy.recipes
SMOKED CHICKEN LIVERS WRAPPED IN BACON - MASTERBUILT RECIPES
From mrecipes.com
10 BEST STOVE TOP CHICKEN RECIPES | YUMMLY
From yummly.com
WILD MUSHROOM AND CHICKEN LIVER PATE | OREGONIAN RECIPES
From recipes.oregonlive.com
You'll also love