Chicken Liver Pate With Green Peppercorns And Sherry Recipes

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS

Steps:

• Rinse chicken livers and pat dry.
• Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
• Drain and puree in blender.
• Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
• Set aside.
• Melt 1 T.
• butter in skillet and cook shallots and garlic until soft.
• Add wine, cognac, port and remaining madeira.
• Flame and reduce to 1/2.
• Remove from heat and cool slightly.
• Add clarified butter slowly while beating vigorously with wooden spoon.
• Sir in raisins and peppercorns.
• Place in buttered 1 1/2 quart pate mold or souffle.
• Place bay leaves atop.
• Cover with double layer of foil and lid.
• Place in boiling water bath.
• Bake 325 degrees 3 hours.
• Add water as needed.
• Remove and cool on rack.
• Chill in fridge 1 day before serving.

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY

Steps:

• Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
• Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
• Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
• Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
• Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.

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.