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Chicken Liver Pâté
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1 punnet 1/2lb of good Chicken Livers (Waitrose is best, or butcher) | |
5 or 6 | shallots |
1 medium (red) | onion, alternative |
2 cloves | garlic |
8oz(ish) | good butter |
½ tsp | green peppercorns |
Your choice of herbs: thyme, coriander, sage etc. Slug of brandy, whisky, port, sherry or whatever you fancy. A mix is good too. | |
A few | bay leaves |
Salt | |
Freshly ground black pepper |
Clean and fry livers in some butter for 5 or 6 mins until outside is just beginning to brown.
Transfer to food processor
Fry onions in some butter until soft, then add crushed garlic and peppercorns, salt and pepper to taste
Add liquor of choice and reduce for a few mins
Add to food processor and blitz for a few minutes – not too long need to have a smooth but grainy consistency
Melt rest of butter and add most to processor and quickly blitz to mix in
Transfer mixture to one or more large bowls or some ramequins
Put a bay leaf on top of each pot
Cover bay leaf of each pot with rest of butter to seal it
Put in fridge and leave to mature for 12 hours.
Serve on toast (melba preferably) or good bread. Can also be served with a small salad and quince jelly etc.
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