Chicken Liver Pasti Pâté Food

CHICKEN LIVER PASTI (PâTé)

Chicken Liver Pasti (Pâté) image

A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe.

Provided by William Uncle Bill

Categories Spreads

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups water
1 lb chicken liver
1 medium onion, sliced
3 tablespoons sherry wine
1/4 cup finely chopped onion
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground mace

Steps:

In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
The onion used in cooking the chicken livers absorbs and reduces the liver odor.
Reduce heat, cover and simmer for 20 minutes.
When cooked, drain, remove onions and discard.
Cut away any hard muscle portions of the liver and discard.
In a food processor or blender, add liver and Sherry and process until smooth.
Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
Refrigerate for 1 hour to chill.
Serve with thinly sliced brown bread, rye crisp, crackers or chips.
Refrigerate any unused portion.

CHICKEN LIVER PâTé

Chicken liver pâté image

James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.

Provided by James Martin

Categories Starter

Time 25m

Number Of Ingredients 9

Ingredients

375g unsalted butter
400g chicken livers, trimmed
2 large garlic cloves, 1 crushed, 1 finely sliced
3 thyme sprigs, leaves only
3 tbsp madeira
4 slices brioche
1 Bramley apple, cored and diced
onion chutney, to serve
cornichons, to serve

Steps:

Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium

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