Chicken Liver Pate With Currants Food

CHICKEN LIVER PATE WITH CURRANTS

Steps:

• Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
• Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
• Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

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 PâTé

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.

CHICKEN LIVER PATE'

Steps:

• Cook chicken livers in boiling water for about 7-10 minutes; drain well.
• Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
• Chill until firm; shape into a log and roll in parsley if desired.
• Keep refrigerated until served.

CHICKEN LIVER PATE

Steps:

• In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
• Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

CURRIED CHICKEN LIVER PâTé

Steps:

• Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

CURRIED CHICKEN LIVER PâTé

Steps:

• In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
• Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.
• Serve pâté with crackers and pears.

CHICKEN LIVER PATE WITH REDCURRANT GELEE RECIPE

Steps:

• Heat 1/4 cup butter in skillet over medium-high heat. Add onion and saute for 1 minute then add garlic and saute for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and saute for 4-6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired and transfer contents of skillet to a food processor. Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture left over, spoon into a s mall container and reserve for another occasion. Pour melted butter overtop and chill 4 hours or until set. Keep refrigerated until needed. Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelee.