Curried Chicken Liver Pâté Food

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
• To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
• Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Schmear each toast with the pate and top with balsamic onions.

BEEF LIVER CURRY

Steps:

• Gather the ingredients.
• Preheat the cast-iron skillet or non-stick pan on medium-high heat.
• Slice tomatoes in half, add to the hot pan, press with a spatula so the juices will release, and cook for about 2-3 minutes till tomatoes get soft.
• Using sharp knife dice the liver into bite-size cubes, removing the white membranes that could be present.
• Add to the pan with tomatoes. Fry stirring till meat will get browned but not completely cooked for approximately 3-4 minutes.
• Add coconut milk, curry spice., salt, apple cider vinegar, peas. Bring to boil, then reduce heat to medium-low, cover, and simmer for 10 minutes on low heat.

CHICKEN LIVER CURRY

Steps:

• Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
• Melt the butter in a large skillet and saute the livers about 7 minutes.
• To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
• Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
• Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
• Best served over cooked basmati rice!

CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• For the onions:
• Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
• Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
• For the pate:
• Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

LIVER PATE RECIPE

Steps:

• Wash and drain the chicken livers. Cut the fat off the liver.
• Place livers in a bowl and add salt. Set aside for 30 minutes.
• In a large skillet, add two tablespoons of butter.
• Turn the stove on medium heat.
• Allow the butter to melt.
• Drain the livers again.
• Add liver to the hot pan.
• Cook the livers on both sides.
• Add the bay leaf, pepper, garlic, capers, thyme, and onion to the pan.
• Cook the liver for ten minutes more.
• Add the whipping cream.
• Cook for five more minutes.
• Be careful. Add the cooked liver to a food processor.
• Process liver until it is smooth.
• Spoon the liver into a small dish with a lid.
• Place the liver pate dish into the refrigerator until cool. Enjoy!

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.

CURRIED CHICKEN LIVERS

Steps:

• In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.
• Roll chicken livers one by one in flour mixture and place on a plate.
• Heat oil in a large skillet over medium heat.
• Place chicken livers in a single layer in skillet.
• Sprinkle garlic salt over the chicken livers.
• Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.
• Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!