CHICKEN LIVER PATE WITH BRANDY RECIPE
Chicken liver pate with brandy is a tasty pate which is a great way of using up leftover chicken, so flavoursome and easy to make too
Provided by Nichola Palmer
Categories Lunch
Time 40m
Yield Serves: 5-6
Number Of Ingredients 10
Steps:
- Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown.
- Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme.
- Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins.
- Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.
Nutrition Facts : @context https, Calories 430 Kcal, Sugar 2.3 g, Fat 36.1 g, SaturatedFat 20.6 g, Sodium 1.07 g, Protein 20 g, Carbohydrate 4.3 g
EASY CHICKEN LIVER PATE
Yum! Keeps up to 2 months frozen.
Provided by Patricia Travisano
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 4h5m
Yield 16
Number Of Ingredients 10
Steps:
- Set aside 1/2 cup butter to soften slightly.
- Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
- Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
- Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
- Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
- Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g
CHICKEN LIVER PATE WITH APPLES AND BRANDY
Make and share this Chicken Liver Pate With Apples and Brandy recipe from Food.com.
Provided by Olha7397
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
- Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
- In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
- When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
- Love of Eating.
Nutrition Facts : Calories 320.4, Fat 28.8, SaturatedFat 17.3, Cholesterol 266.9, Sodium 209.6, Carbohydrate 6.1, Fiber 0.7, Sugar 2.9, Protein 10.5
EASY CHICKEN LIVER AND BRANDY PATE
Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.
Provided by Evie3234
Categories Spreads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a pan, add onion, garlic and bacon.
- Cook until onion is tender and bacon is cooked.
- Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
- Remove from heat.
- Stir in thyme, pepper, cream, brandy and melted butter.
- Spoon mixture into a food processor or blender and process until smooth.
- Pour into serving dishes.
- -------Topping-------.
- Pour melted butter over pate.
- Sprinkle with chopped chives.
- Refrigerate pate overnight.
- Stand at room temp 30 minutes before serving.
- Serve with toast, crackers or crusty french bread.
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
QUICK AND EASY CHICKEN LIVER PATE
A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!
Provided by Axe1678
Categories Spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
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 PATE
Make and share this Chicken Liver Pate recipe from Food.com.
Provided by Mays Pearls of Wisd
Categories Chicken Livers
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring liver, onions, chicken broth, brandy to boil.
- Cook 5 min.
- Put in blender.
- Add paprika, salt and cayenne pepper.
- Blend on high.
- Add butter and cream cheese. Pour in a mold or container.
- Let stand covered in refrigerator until firm about 3 hours.
- Serve with crackers or party rye. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 201.2, Fat 17.9, SaturatedFat 10.9, Cholesterol 144.2, Sodium 301.2, Carbohydrate 1.9, Fiber 0.2, Sugar 0.7, Protein 6.2
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CHICKEN LIVER PARFAIT WITH BRANDY RECIPE - BBC FOOD
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- Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan.
- Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.)
- Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly.
- Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream.
- With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth.
- Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes).
- Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter.
- Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves.
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