Chicken Liver And Brandy Pate Food

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.

CHICKEN LIVER PATE WITH BRANDY RECIPE

Steps:

• Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown.
• Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme.
• Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins.
• Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.

QUICK AND EASY CHICKEN LIVER PATE

Steps:

• Melt butter in heavy sillet over medium heat.
• Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
• Save pan drippings.
• In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
• Blend well for about 20 seconds.
• Optional: Blend in the hard boiled egg for a richer pate.
• Enjoy!

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

CREAMY CHICKEN LIVER PâTé

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.

CHICKEN LIVER PATE WITH APPLES AND BRANDY

Steps:

• FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
• Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
• In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
• When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
• Love of Eating.

RECIPE: CHICKEN LIVER PâTé WITH BRANDY

Steps:

• First, we need to make the ghee or clarified butter. Place the butter in a saucepan in an oven on 100 degrees C. After about 20 minutes, the butter will separate with the clear ghee on top. Gently pour off the ghee into another container leaving the thicker layer behind.
• Now onto the pâté... Heat a little oil in the skillet and fry the shallots (or onion) and garlic. Add the mushrooms after a few minutes and transfer the lot to your blender.
• Fry the chicken livers with the sage. Add a splash of brandy and flambé if you like. The livers should be cooked until they're slightly pink on the inside - be careful not to overcook them, you don't want to end up with gritty pâté!
• Add the cooked livers to the blender, add the butter and a good dash of salt and pepper. Blitz until smooth.
• Spoon your pâté into containers - I name no names, but someone went through a stage of buying puddings from the supermarket which came in little ramekins which are great for pâté.
• Gently spoon your clarified butter over the pâté until the pâté is fully covered. Allow the ghee to slightly harden, then store in the fridge.

CHICKEN LIVER PATE

Steps:

• Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
• Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
• Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
• Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
• Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

BRANDIED CHICKEN LIVER PâTé

Steps:

• In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture.
• While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
• Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving.
• Serve pâté with toasts or crackers.

CHICKEN LIVER AND TARRAGON PATE

Steps:

• Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
• Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
• Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
• To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
• Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.