Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken liver pâté. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken liver pâté is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Chicken liver pâté is something which I have loved my entire life. They are nice and they look fantastic.
Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. 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.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken liver pâté using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken liver pâté:
- Make ready 500 g chicken liver
- Get 150 g unsmoked back bacon
- Prepare 1 white onion
- Take 2 cloves garlic
- Take Sprig Thyme
- Get 250 g unsalted butter
- Get Extra virgin olive oil
- Take Salt
- Take Ground black pepper
- Make ready 50 ml brandy
- Get 50 ml port
Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich.
Steps 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.
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich. Chicken liver pâté doesn't enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d'oeuvre is due for a comeback. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.
So that’s going to wrap it up for this special food chicken liver pâté recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
