CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE
Make and share this Chicken Liver Pate: Terrine De Foies De Volaille recipe from Food.com.
Provided by Charlotte J
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, soak the livers in the milk for 2 hours and drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
- Add the onions and cook, stirring, until soft, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
- Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly.
- Discard the bay leaves.
- In a food processor, puree the liver mixture.
- Add the remaining butter in pieces and pulse to blend.
- Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
- Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates.
- Garnish the tops with parsley and surround with croutons.
- Serve with cornichons on the side.
Nutrition Facts : Calories 262.9, Fat 20.5, SaturatedFat 11.8, Cholesterol 308, Sodium 270.7, Carbohydrate 5.1, Fiber 0.5, Sugar 1.2, Protein 14.7
CHICKEN LIVER PATE WITH BALSAMIC ONIONS
I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!
Provided by Anne Burrell
Categories appetizer
Time 1h10m
Yield Serves: 6 to 8
Number Of Ingredients 12
Steps:
- For the onions:
- Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
- Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
- For the pate:
- Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
- Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
- Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.
FOIES DE VOLAILLE AU MADERE (CHICKEN LIVERS IN MADEIRA WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories quick, weekday, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
- Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
- Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 1 gram, TransFat 0 grams
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
More about "chicken liver pate terrine de foies de volaille recipes"
AUTHENTIC CHICKEN LIVER PATé - PATE DE FOIE DE VOLAILLE
From youtube.com
Author Pete's PansViews 5K
HOW TO MAKE CHICKEN LIVER PATE - FOOD & WINE
From foodandwine.com
CHICKEN LIVER PATE TERRINE DE FOIES DE VOLAILLE RECIPES
From keith.alfa145.com
CHICKEN LIVER PATE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
QUICK AND EASY CHICKEN LIVER PATE RECIPE - DR. AXE
From draxe.com
PATE TERRINE RECIPE - THE WORLD RECIPE
From theworldrecipe.com
CHICKEN LIVER CAKE (GATEAU FOIE DE VOLAILLE) RECIPE - COOKING …
From cookingchanneltv.com
CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE - LUNCHLEE
From lunchlee.com
TERRINE DE FOIE DE VOLAILLE - CKBK
From app.ckbk.com
TERRINE DE FOIES DE VOLAILLE – GLUTEN FREE ZEN
From gluten-free-zen.com
CHICKEN LIVERS BANKER STYLE: FEGATO DI POLLO ALLA FINANZIERA
From tastewiththeeyes.com
CHICKEN LIVER PATE TERRINE DE FOIES DE VOLAILLE RECIPES RECIPE
From food-recipe.info
CHICKEN LIVER PATE TERRINE DE FOIES DE VOLAILLE RECIPES
From wikifoodhub.com
CHICKEN LIVER PATE RECIPE | CHUCK HUGHES | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHICKEN LIVER CAKE (GâTEAU FOIE DE VOLAILLE) RECIPE : SBS FOOD
From sbs.com.au
You'll also love