CHICKEN LIVER PATE'
I always include this appetizer at elegant or not so elegant parties as something rich and decadent. My most vivid memory is a 4th of July party I hosted where I put the Pate' on a bit too low a table, only to find it suddenly gone. "Winston" my beagle seemed happy though, with tail wagging and his snout covered in pate'. I...
Provided by Bill Wesley
Categories Other Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preperation: Trim the chicken livers of fat, thinly slice the mushrooms, use half of the green tops and all of the white root sections of the green onions and slice them thinly. Thinly slice the garlic or you may use the equivalent from a jar.
- 2. Stovetop Cooking: Melt 1/4 lb of the butter in a large skillet over low heat. Add the mushrooms, onions and garlic. Saute' for 5 minutes, stirring constantly. Push the vegitables to the side of the pan and add the chicken livers to the center of the skillet. When the edges of the livers turn white, turn them over. Add the salt, rosemary, dill and mustard. Stir thoroughly. Add the chardonnay and stir until the liquid is reduced by half. The chicken livers should be cooked all the way through.
- 3. In a blender: Alternate a small amount of the cooked food with chunks of the remaining 1/4 lb of butter. Blend until smooth.
- 4. Refrigeration: Place the pate' in the refrigerator for 24 hours to let the flavors come together. Serve on slices of french bread. This goes wonderfully with ice cold champagne. Note: This will keep for up to 10 days in the refrigerator and will freeze nicely for as long as 3 months.
CHICKEN LIVER & MUSHROOM NESTS
The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats
Provided by Good Food team
Categories Side dish
Time 1h30m
Yield Makes 12 nests, plus 250g extra to stuff a 5kg turkey
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.
- Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.
- To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
RUSTIC CHICKEN LIVER AND MOREL PATE
A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.
Provided by stella
Categories Pate
Time 8h35m
Yield 10
Number Of Ingredients 11
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
Nutrition Facts : Calories 147.1 calories, Carbohydrate 2.6 g, Cholesterol 116.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 12.5 g, SaturatedFat 3.1 g, Sodium 401.2 mg, Sugar 0.6 g
STOVE TOP SMOKER MUSHROOM AND CHICKEN LIVER PATE
Make and share this Stove Top Smoker Mushroom and Chicken Liver Pate recipe from Food.com.
Provided by TxGriffLover
Categories Spreads
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.
- You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers.
- When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft.
- Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray.
- Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.
- Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight.
- Garnish and serve with thin sliced baguettes.
Nutrition Facts : Calories 414.1, Fat 28.8, SaturatedFat 16.4, Cholesterol 453.4, Sodium 250.4, Carbohydrate 7.6, Fiber 1.1, Sugar 2.3, Protein 22.2
More about "stove top smoker mushroom and chicken liver pate recipes"
CHICKEN LIVER PATé WITH MUSHROOMS - SALLY K. NORTON
From sallyknorton.com
Estimated Reading Time 2 mins
CHICKEN LIVER PâTé RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN LIVER AND WILD MUSHROOM PâTé | BONNE MAMAN
From bonnemaman.co.uk
CHICKEN LIVER AND MUSHROOM PâTé | CHEW TOWN FOOD …
From chewtown.com
WILD MUSHROOM AND CHICKEN LIVER PATE | OREGONIAN RECIPES
From recipes.oregonlive.com
CHICKEN LIVER AND MUSHROOM PATE | SMALL PLATES BIG FLAVOUR
From youtube.com
CHICKEN LIVER PATè WITH MUSHROOMS & ROSEMARY
From healthychristianhome.com
Total Time 25 minsCalories 66 per serving
CHICKEN, MUSHROOM & BACON PâTé - MEATIFIED
From meatified.com
MOVE OVER BUTTER BOARD, MAKE WAY FOR THE SMOKED CHICKEN LIVER …
From chefmattbasile.com
CHICKEN LIVER TERRINE WITH MUSHROOMS - HANDY.RECIPES
From handy.recipes
STOVETOP RECIPES: 14 CHICKEN SKILLET DINNERS | MRFOOD.COM
From mrfood.com
12 STOVETOP CHICKEN DINNERS THAT TAKE 30 MINUTES OR LESS
From self.com
CHICKEN LIVER AND MUSHROOM PATE - BOSSKITCHEN.COM
From bosskitchen.com
CHICKEN LIVER PATE RECIPE (CREAMY & EASY!) - WHOLESOME …
From wholesomeyum.com
CHICKEN LIVER PâTé RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE CHICKEN LIVER PâTé WITH ELLE SIMONE SCOTT - YOUTUBE
From youtube.com
10 BEST STOVE TOP CHICKEN RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love