Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken liver pâté. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken liver pâté is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken liver pâté is something which I have loved my whole life. They are nice and they look fantastic.
Learn how to make a Chicken Liver Pâté Recipe. This chicken liver pate recipe is a perfect cold appetizer to spread on a French baguette and to share with. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices.
To begin with this recipe, we must prepare a few components. You can cook chicken liver pâté using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken liver pâté:
- Take 500 g chicken liver
- Make ready 150 g unsmoked back bacon
- Take 1 white onion
- Prepare 2 cloves garlic
- Get Sprig Thyme
- Make ready 250 g unsalted butter
- Prepare Extra virgin olive oil
- Get Salt
- Get Ground black pepper
- Take 50 ml brandy
- Get 50 ml port
Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation. This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. Reviews for: Photos of Chicken Liver Pate.
Steps to make Chicken liver pâté:
- Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.
- On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.
- On a low heat just melt the butter. If it overheats it will split and it will be spoilt.
- Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.
- Serve with Melba toast/ crackers with choice of chutney.
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