CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY
This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France.
Provided by kiwidutch
Categories Spreads
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
- Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
- Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
- Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
- Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.
Nutrition Facts : Calories 274.2, Fat 20.1, SaturatedFat 11.5, Cholesterol 305.8, Sodium 771, Carbohydrate 5.6, Fiber 0.2, Sugar 0.6, Protein 15.7
CHICKEN LIVERS, WITH GREEN PEPPERCORNS
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dust the livers with flour and brown them in the safflower oil. Set aside.
- Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
- Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN LIVER PATE WITH GREEN PEPPERCORNS
Make and share this Chicken Liver Pate With Green Peppercorns recipe from Food.com.
Provided by Chef JAB
Categories < 4 Hours
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken livers and pat dry.
- Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
- Drain and puree in blender.
- Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
- Set aside.
- Melt 1 T.
- butter in skillet and cook shallots and garlic until soft.
- Add wine, cognac, port and remaining madeira.
- Flame and reduce to 1/2.
- Remove from heat and cool slightly.
- Add clarified butter slowly while beating vigorously with wooden spoon.
- Sir in raisins and peppercorns.
- Place in buttered 1 1/2 quart pate mold or souffle.
- Place bay leaves atop.
- Cover with double layer of foil and lid.
- Place in boiling water bath.
- Bake 325 degrees 3 hours.
- Add water as needed.
- Remove and cool on rack.
- Chill in fridge 1 day before serving.
Nutrition Facts : Calories 130.4, Fat 4.1, SaturatedFat 1.6, Cholesterol 196.6, Sodium 339.2, Carbohydrate 9.6, Fiber 0.4, Sugar 5.8, Protein 9.5
CHICKEN WITH GREEN PEPPERCORN SAUCE
This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".
Provided by 4Jacksons
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
- Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
- Increase heat to medium high. Add shallots to pan, saute 1 minute.
- Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
- Remove from heat. Stir in butter. Serve over chicken.
Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6
PERI PERI CHICKEN LIVERS
This is another recipe we experienced while vacationing in South Africa. They serve it everywhere but finding a good version of this stuff isn't always easy. In South Africa they use Peri Peri powder instead of cayenne pepper. For me this recipe is a bit of a bust if it's not spicy enough.
Provided by Dangerus Chef
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
- Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 4.1 g, Cholesterol 204.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 29.4 mg, Sugar 1.6 g
GREEN PEPPERCORN CHICKEN
This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.
Provided by oloschiavo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
- Let stand for 30 minutes or so.
- Heat remaining oil in pan.
- Add onion and cook until soft.
- Add chicken mixture to pan.
- Cook, stirring, until chicken is fully cooked.
Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7
CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS
This is an easy recipe.Prepare the onions, peppers,livers. Refrigerate.Quick and easy to saute. I have also made this with sautéed green tomatoes and it was wonderful.
Provided by Montana Heart Song
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large deep skillet, add olive oil and preheat to medium heat.
- Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
- In medium bowl, beat egg until frothy and cold water.
- Place flour in a flat pan with the salt and pepper.
- Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
- Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
- Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
- Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
- Stir around until simmering.
- Serve with hot buttered noodles or rice.
- In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.
Nutrition Facts : Calories 180.1, Fat 8.7, SaturatedFat 1.8, Cholesterol 222.7, Sodium 454.5, Carbohydrate 13.5, Fiber 1.6, Sugar 2.9, Protein 12.1
CHICKEN LIVER PARFAIT WITH GREEN PEPPERCORNS (GRAVETYE MANOR)
Steps:
- Melt butter over very low heat. Remove from heat and allow to sit until sediment settles on the bottom. Strain carefully through several thicknesses of cheesecloth, discarding sediment.
- Line a 10-inch by 3-inch terrine with thin slices of the pork fat.
- Drain the raisins, reserving the liquid. Pat raisins dry on paper towel.
- Strain the milk from the livers. Place the livers in blender and with the power on slowly add warm clarified butter, processing until livers are pureed. Add the soaking liquid and process until smooth.
- Stir in all the remaining ingredients. Adjust seasonings.
- Pour the mixture into the prepared terrine; place the sprig of thyme on top and cover with pork fat.
- Place in a pan containing boiling water and place in 350-degree oven. Cook until the top is quite firm when pressed, about an hour to an hour and 10 minutes.
- Remove from hot water bath and cool. Refrigerate and chill completely.
- Slice when cold and serve. It is excellent with brioche toast.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 24 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 13 grams, Sodium 553 milligrams, Sugar 6 grams, TransFat 1 gram
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