Zesty Liver Pate Food

BEEF LIVER PâTé RECIPE

Steps:

• The easiest way to cut liver is when it is still half frozen (when removed from the freezer) because the texture is like jelly. Cut your liver into cubes, discarding the transparent liver skin.
• Slice onion and chop garlic fine.
• Heat up a frying pan with olive oil. Saute onion slices and chopped garlic until soft.
• Stir in the liver pieces and sautee with the pan covered over a slow heat setting until the liver is cooked through. That usually takes 5 minutes if cut small.
• Transfer to a food processor and add the remaining ingredients, salt, pepper, crushed allspice berries, oregano, ground paprika or cayenne pepper, worcestershire sauce. Blend the whole content to a smooth paste.
• Serve directly as a spread over bread or crackers with some pickle garnish or bell pepper, or store it in an airtight container to use anotehr later.

BEST CHICKEN LIVER PATE

Steps:

• Heat oil in 12 inch skillet.
• Add chicken livers and cook until brown and well done.
• Add onion and cook 1 minute more.
• Add salt, pepper and garlic salt.
• Remove from heat and cool.
• Put into blender and process on puree till smooth.
• Chill.

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.