CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE
Steps:
- In a bowl, soak the livers in the milk for 2 hours. Drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly. Discard the bay leaves.
- In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.
CHICKEN LIVERS ON TOAST
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
CHICKEN LIVER PâTé
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
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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- Season the chicken livers with salt and pepper. In a large skillet, heat 1/4 cup of the olive oil. Add half of the livers and cook over moderately high heat, turning once, until just barely pink within, 6 minutes. Transfer the livers to a bowl and repeat with the remaining livers and 1/4 cup of the olive oil. Add 1 cup of the Marsala to the skillet and cook until reduced to 1/2 cup, 8 minutes.
- Add the remaining 1/2 cup of olive oil to the skillet along with the butter. Add the onions and garlic and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the capers, anchovies, sage, rosemary and thyme and cook for 5 minutes. Add the remaining 1/2 cup of Marsala and cook until nearly evaporated, about 5 minutes. Let cool.
- Transfer the onion mixture and livers to a food processor. Add the crème fraîche and vinegar and puree until very smooth. Season with salt and pepper. Refrigerate until chilled.
- Rub the toasts on one side with garlic, spread the chicken liver pâté on top, sprinkle with sea salt and serve.
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4.8/5 (10)Estimated Reading Time 4 mins
- Add the chicken livers, garlic and bay leaves and cook over moderate heat, stirring until the chicken livers are just done – about 4 – 8 minutes. Season with salt and pepper. Add the brandy just before finishing off and allow this to cook for a couple of minutes.
- Remove the bay leaves and blend in a food processor until it is as smooth as it will go. It takes a few minutes. Season with salt and lots of freshly ground white pepper (to taste). Spoon the pate into ramekins or other serving dishes and cool.
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- In a large skillet, melt 2 tablespoons of the butter over moderate heat. Add the onion and garlic and cook, stirring occasionally, until lightly browned, about 10 minutes. Transfer the onion and garlic to a food processor. Melt the remaining 2 tablespoons of butter in the same skillet. Add the chicken livers, season with salt and 1/2 teaspoon of quatre-épices and cook over high heat until nicely browned on the outside and still pink inside, about 5 minutes. Transfer the livers to the food processor.
- Add the Cognac to the skillet and simmer over high heat until reduced by one-third, scraping up the browned bits from the bottom, about 3 minutes. Add the Cognac to the processor and puree until smooth. Season generously with salt and quatre-épices. Pack the pâté into a small bowl, press a piece of plastic directly on the pâté and refrigerate until firm, at least 2 hours or for up to 3 days. Bring to room temperature before serving.
- Preheat the oven to 350°. Brush the baguette slices on both sides with olive oil and arrange on a baking sheet. Sprinkle the bread liberally with salt and bake for 10 minutes, or until golden brown and crisp. Serve the pâté with the toast.
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Category Starters & Nibbles
- Heat one tablespoon of the butter in a frying pan over a medium heat. When the butter is foaming, add the chicken livers. Fry for 1-2 minutes, or until just golden-brown.
- Add the garlic, thyme and Madeira. Fry the chicken livers in the mixture for a further 1-2 minutes.
- Transfer the mixture to a food processor, add the remaining butter and blend to a smooth paste. Season, to taste, with salt and freshly ground black pepper.
- Spoon the parfait mixture into the lined loaf tin, pour over the clarified butter and top with the chives. Chill in the fridge for at least three hours, or until set.
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