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Chicken Liver Pate
Submitted by: UK Recipes
Date submitted: Sunday, November 22, 2009 at 10:40:50 PM
Cover Recipe: "This delicious pate is easy to make, you can also substitute duck livers for an easy variation."
Total Time:
1 hour
Originaly Yeild:
8 servings
Yeild:
servings
Ingredients:
1000
g,
Chicken Livers
200
ml,
Cognac
2
Cloves Garlic, Crushed
1
Handful, Basil leaves
350
g,
Unsalted butter
Preparation:
-
Prepare the livers by removing any green or stringy bits
-
Marinate the livers in the cognac for a few hours or overnight turning occasionally
-
Add the garlic, basil and salt and pepper to the mix and poach gently for a few minutes. The livers should still be pink inside
-
Tip the contents of the pan into a food processor and blitz until smooth, check the seasoning and then tip into a large terrine
-
Clarify the remaining butter then gently tip over the top of the pate, this will seal the pate so it keeps longer in the fridge
-
Cool in fridge, when the pate has set slice it with a hot knife and serve with toast and a spoonful of fruit chutney
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