CHICKEN LIVER PâTé
Here's an easy chicken liver pâté recipe with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. A hit at parties!
Provided by Elise Bauer
Categories Appetizer Snack Chicken Liver Liver Pate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Brown the butter: Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
- Add the capers, thyme, garlic, and anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
- Purée in a food processor: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.
Nutrition Facts : Calories 108 kcal, Carbohydrate 1 g, Cholesterol 175 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 85 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 16 as an appetizer, UnsaturatedFat 0 g
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 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
DANISH CHICKEN LIVER PATE
A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.
Provided by MarianneK
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 390 degrees F (200 degrees C).
- Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
- Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
- Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
- Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g
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
CREAMY CHICKEN LIVER PâTé
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams
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- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
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