Chicken Liver And Pistachio Nut Pate Recipes
CHICKEN LIVER AND PISTACHIO NUT PATE
I make this pate at my pub and for parties. Customers ask for the recipe all the time. Serve with crackers or garlic toast.
Provided by rlaz
Categories Pate
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
- Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 2.9 g, Cholesterol 133.4 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 227.3 mg, Sugar 0.5 g
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CHICKEN LIVER PâTé WITH PISTACHIO NUTTY BUTTER
From sainsburysmagazine.co.uk
5/5 (19)Total Time 25 minsCategory Sides
- Melt 25g butter in a large frying pan and soften the shallot with the thyme leaves for 4-5 minutes. Increase the heat, add the chicken livers and stir-fry for 3-4 minutes until they have changed colour but are still slightly pink inside. Tip the contents of the pan into a food processor and whiz.
- Pour the vermouth into the frying pan and boil rapidly until reduced to about 2 tablespoons and almost syrupy. Add 75g butter to the pan and let it melt. Scrape into the food processor along with the double cream, mace, a good pinch of salt and some freshly ground black pepper. Whiz until really smooth; adjust the seasoning to taste.
- It's well worth passing the pâté through a sieve for an extra velvety texture; scrape with the back of a wooden spoon or a ladle to push it through the sieve into a serving dish or container. Level the top and chill in the fridge for 1 hour or until set.
- Meanwhile, melt the remaining 75g butter in a saucepan, and heat until it starts to turn golden brown and smell nutty. Add a little seasoning then pass through a sieve lined with muslin (to remove any brown solids). Cool for 10 minutes before pouring over the pâté. Scatter with the pistachios plus extra thyme leaves, if using. Cover with clingfilm; return to the fridge to set.
CHICKEN LIVER PâTé WITH PISTACHIOS RECIPE - MARCIA KIESEL
From foodandwine.com
4/5 (532)Total Time 3 hrsAuthor Marcia Kiesel
- In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes. Add the Marsala and simmer for 2 minutes. Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove from the heat and let the skillet mixture cool for 5 minutes.
- Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1 1/2 sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated.
- Scrape the puree into a large bowl. Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme. Generously season the pâté with salt and pepper. Spoon the pâté into four 1 1/2-cup ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Pour 1 tablespoon of the melted butter over each pâté to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.
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