15 Minute Chicken Liver Pate Recipes

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

15-MINUTE CHICKEN LIVER PATE

Steps:

• Cook onion and garlic in 1 tbsp of the butter until soft.
• Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
• Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
• Transfer to terrine, cover and chill.
• Serve with crostini and crackers.

THE EASIEST LUXURY CHICKEN LIVER PATE

Steps:

• Peel and cut the apple and onion roughly into chunks.
• Heat 1 portion of the butter in a frying pan over a medium heat.
• Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent.
• Add the thyme combine and cook for a further 2 minutes then transfer to a food processor.
• Put the same frying pan back on a medium heat and add another portion of butter.
• Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through.
• Transfer to the food processor with the first ingredients.
• Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor.
• Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined.
• Pour the pate into a serving dish.
• Melt the remaining butter and pour over the top of the pate to seal.
• Cover and refrigerate for at least 5 hours before serving.

RUSTIC CHICKEN LIVER AND MOREL PATE

Steps:

• Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
• Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
• Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
• Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving