Recipe

Chicken Liver Pate

Healthy Food, Wanna Taste! Cook It Fast and Serve.

Add cleaned livers, garlic, peppercorns, thyme, softened butter and other ingredients. Then cook it fast and serve.

  • To prep

    15 Mins
  • To cook

    20 Mins
  • Level

    Easy
  • Yields

    2-3
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Method

  1. Step

    0 Min

    Using a small, Sharp knife, Carefully trim away any discolored liver and all the connecting tissue, and discard. This will leave you with about 500g cleaned livers. Place in a bowl, cover and set aside in the fridge while you prepare the reduction.peel and slice the eschalot.

  2. Step

    6 Min

    Make a reduction:Place the port, garlic, peppercorns, thyme and eschalot in a pan, and bring to the boil over high heat. Reduce heat to medium-high and simmer rapidly for 5-6 minutes, until the liquid is reduced by half. Strain through a fine sieve, discarding the solids. Set aside to cool to room temperature.

  3. Step

    2 Min

    Sear the livers: Heat half the oil in a frypan over high heat, add half the livers and cook, turning, for 1-2 minutes until lightly browned all over. Remove, then repeat with remaining olive and livers.

  4. Step

    5 Min

    Process to a paste: Place liver in a blender or food processor and process until smooth. Add the port reduction, process to combine, then add the softened butter, in 2 batches, through the feed tube and process until smooth. Season with salt and pepper. Spoon into a serving bowl, cover surface of pate with plastic wrap, then refrigerate for 1-2 hours until set. The pate will keep, covered in the fridge, for 2-3 days.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at https://delishpie.com/. My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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