Chicken Liver And Tarragon Pate Food

CHICKEN LIVER, MUSHROOM AND ALMOND PATé

Steps:

• Melt 3 tablespoons of the butter in large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes or until softened. Add tarragon and mushrooms; cook about 7 minutes or until mushrooms are tender and begin to release liquid, stirring occasionally. Remove mushrooms and juices from skillet; set aside.
• Melt remaining 3 tablespoons butter in same skillet over medium-low heat. Add chicken livers; cook 8 to 10 minutes or until thoroughly cooked. Add wine; cook an additional 2 minutes. Cool 15 minutes or until completely cooled.
• In food processor bowl with metal blade, combine cooked mushrooms with juices, chicken livers with cooking liquid and almonds; pulse until pureed.
• Add sour cream and salt; pulse to combine. Spoon mixture into terrine or serving bowl. Sprinkle with parsley. Cover; refrigerate at least 1 hour to blend flavors. Serve with assorted crackers.

CHICKEN LIVER PâTé WITH MARMALADE AND MELBA TOAST

Steps:

• 1. Melt 50 g (1¾ oz) of the unsalted butter in a large frying pan over medium heat until foaming. Add the shallots, reduce the heat to low and cook, stirring occasionally, for about 5 minutes, until soft. Add the chicken livers and herbs and stir over medium heat for 2 minutes or until the livers are lightly browned. Season to taste. Add the brandy and orange liqueur, tip the pan slightly and flambé. 2. Set the frying pan aside for 5 minutes or until the mixture cools slightly. Transfer to a food processor and process until smooth. Add the extra melted butter and process until smooth. Add the cream and process until the mixture is very smooth and well combined. Push through a fine sieve, then spoon into twelve 60 ml (2 fl oz/¼ cup) dishes, three 250 ml (9 fl oz/1 cup) dishes or a 750 ml (26 fl oz/3 cup) terrine dish. Smooth the top and set aside to cool slightly. 3. Heat the remaining 75 g (2¾ oz) of butter in a small saucepan over medium heat until foaming, don't allow it to burn. Pour through a double layer of muslin (cheesecloth) into a jug to remove the milky solids. Pour over the back of a spoon onto the pâté in the dish/es to cover evenly. Cool completely, then cover and refrigerate until ready to serve. 4. Preheat the oven to 160°C (315°F/Gas 2-3). Toast the bread slices until golden. Use a serrated knife to remove the crusts, then carefully split each slice horizontally and cut each piece into 2 triangles. Place on 2 baking trays, cut side up. Bake for about 5 minutes or until dry and crisp. Cool on the trays. 5. Serve the pâté at room temperature with a little dish of marmalade and the melba toast.

MUSHROOM & TARRAGON PâTé

Steps:

• Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
• Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
• Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

CHICKEN LIVER PATE WITH PORT AND BRANDY

Steps:

• Trim and wash livers; cut in half. Combine livers in small bowl with port; cover. Stand 2 hours; strain.
• Melt a quarter of the butter in medium frying pan; cook onion and garlic, stirring constantly over medium heat about 3 minutes or until onion is soft. Add livers to pan; stir constantly about 5 minutes or until livers are just changed in colour. Stir in tarragon and brandy; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until livers are tender.
• Melt a quarter of the butter in saucepan. Blend or process liver mixture until smooth. Add tomato paste and sour cream; blend until combined. While motor is operating, gradually add melted butter.
• Pour pâté into four ½-cup (125ml) serving dishes; garnish with sprig of herbs or bay leaf, if desired. Cover; refrigerate 2 hours.
• Coarsely chop remaining butter; melt in small saucepan over low heat, without stirring. Stand a few minutes, then use spoon to carefully remove and discard whitish-coloured scum floating on surface. Carefully pour remaining clear liquid into jug, leaving whitish milky deposits in the pan; discard deposits.
• Gently pour a thin layer of clarified butter over pâté; refrigerate overnight.

CHICKEN WITH TARRAGON SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

CHICKEN LIVER WITH ONIONS

Steps:

• Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
• Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
• You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
• Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
• (You can strenght the flavour of the majorams if you crumble them)
• You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
• If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
• To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
• Good apetite!

DIJON CHICKEN LIVER PATE

Steps:

• In a large skillet over medium heat, cook sausage and onion until meat is no longer pink; remove with a slotted spoon and set aside. In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink. Drain; cool for 10 minutes., Place chicken livers, milk and mustard in a blender or food processor; cover and process. Add sausage mixture, cream cheese and seasonings; cover and process until nearly smooth. , Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with 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.

THREE CHEESE PâTé

Steps:

• Place the cheeses in a bowl and mix well.
• Add, the soured cream, chives and coriander and cream together until smooth. Season to taste.
• Spoon into 4 ramekin dishes and chill. Serve with crisp rolls, melba toast or savoury biscuits.

CREAMY CHICKEN LIVER PâTé

Steps:

• Place all the ingredients in a blender starting with garlic, onion, dried herbs, salt and ground pepper.
• Add in cooked liver followed by the softened butter and then the cream.
• Arrange your blender and simply pulse it several times until a smooth, rich and creamy consistency is attained. Taste and adjust the seasonings.
• So divide the pâté mixture in two aluminium container called lyanera in the Philippines. You can use any terrine or medium-sized shallow bake ware.
• Cook by steaming on low heat with the lid partially open to avoid bubbling. Cook until it is slightly firm.
• Your creamy chicken liver pâté is ready to be served. Slightly toast some sliced bread and spread the liver pâté for a distinctly delicious sandwich.
• You can also use the pâté to top your favorite crackers and other types of crusty bread.

LIME-TARRAGON GRILLED CHICKEN

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

QUICK CHICKEN LIVER PâTé WITH ORANGE AND SHERRY

Steps:

• Heat the oil in a frying pan and fry the chicken livers for 8-10 minutes over a medium heat, stirring frequently until cooked through. Using a slotted spoon, transfer the livers to a food processor. Add the shallot, garlic and thyme leaves to the pan and fry for 2 minutes. Pour over the sherry and simmer for 30 seconds. Transfer the shallot mixture and all the pan juices to the food processor, along with 100g of the butter and the orange zest, juice and seasoning. Whizz to a smooth paste. Spoon the mixture into a sterilised half litre kilner jar (or between 6 small ramekins or small serving dishes) and allow to cool. Melt the remaining butter in a small pan, then remove from the heat and let the milky residue settle at the bottom. Spoon a little of the liquid from the top over the pâté to cover, then chill until set. Take the pâté out of the fridge 15 minutes before serving, with granary toast.