Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken liver pâté. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken liver pâté is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken liver pâté is something which I’ve loved my entire life. They are fine and they look wonderful.
Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make. Learn how to make a Chicken Liver Pâté Recipe.
To get started with this particular recipe, we have to first 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:
- Get 500 g chicken liver
- Get 150 g unsmoked back bacon
- Get 1 white onion
- Get 2 cloves garlic
- Get Sprig Thyme
- Prepare 250 g unsalted butter
- Make ready Extra virgin olive oil
- Prepare Salt
- Prepare Ground black pepper
- Make ready 50 ml brandy
- Prepare 50 ml port
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations. This is Jack and I am sharing the story behind today's recipe for Chicken Liver Pâté. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.
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.
Reviews for: Photos of Chicken Liver Pate. My pâté tasting panel complain that Delia's chicken liver pâté is "a bit oily", although it's set solid: the winner, texture-wise is Merrony's pâté, which is smooth and creamy. This is not Gwyneth Paltrow's "go-to nosh" after a detoxing, beachside pilates sesh'. It is, however, a full-fat, full-flavored hors d'oeuvre of which Julia Child would be proud to serve—at. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads.
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