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
PATE WITH PISTACHIOS
Provided by Pierre Franey
Categories appetizer
Time 1h15m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Cut pork and veal into cubes and set aside.
- Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
- Carefully trim chicken livers. Cut off and discard any connecting membranes.
- Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
- Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
- Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
- Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
- Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
- This pate is excellent hot or cold. Cut it crosswise into slices and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN LIVER PâTé
Categories Milk/Cream Food Processor Onion Cocktail Party Quick & Easy Meat Cognac/Armagnac Fall Gourmet
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
- In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
- Serve pâté with crackers or toasts.
CHICKEN LIVER PATE WITH SOUR CHERRIES AND SAGE TOAST
This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!
Provided by Elly in Canada
Categories Spreads
Time 38m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- To make the pâté:.
- In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
- Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
- In a large sauté pan, heat the butter over medium-high heat until melted.
- Add the onions and cook, stirring often, about 3 minutes, or until translucent.
- Add the garlic and cook 30 seconds, and then add the livers.
- Sprinkle with salt, allspice and pepper.
- Cook about 2 minutes, turning livers as needed.
- Add reserved brandy and increase heat to high.
- Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
- Immediately remove from heat and place mixture in a food processor.
- Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
- Pack pâté in a 2-cup crock or pâté mold.
- Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
- Serve with Sage Toast.
- To make Sage Toast:.
- Heat oven to 375 degrees.
- Meanwhile, heat oil and sage in a very small pan until just warmed.
- Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
- Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
- Sprinkle with salt and bake for about 10 minutes or until crisp.
DUCK & PORK TERRINE WITH CRANBERRIES & PISTACHIOS
Set aside a couple of hours and enjoy every minute of making this impressive terrine
Provided by Mary Cadogan
Categories Canapes
Time 3h
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
- In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
- Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly - the best way is to use your hands.
- Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
- Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
- TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.
Nutrition Facts : Calories 476 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 39 grams protein, Sodium 1.66 milligram of sodium
CHICKEN LIVER PATE WITH CRANBERRIES AND PISTACHIOS
Steps:
- Saute bacon, onion and garlic over medium heat until bacon begins to get crispy, about 5 minutes. Sprinkle with sugar and stir. Push mixture to edges of pan, freeing the center for the livers. Add the livers and cook over med-high heat until browned on all sides, 3-4 min. Sprinkle with sherry, reduce the heat and steam livers until just cooked through, 8-10 minutes. (Should be just a bit pink at center.) Remove from heat, add 1 tsp salt and pepper. Cut the cream cheese into large chunks and place in food processor. Spoon in the warm livers with any pan juices, scraping up and adding bits clinging to the pan. Add the cranberries, pistachios and parsley. Pulse five or six times, just enough to mix and coarsely chop. Stir and adjust seasoning as needed. Cover and refrigerate for at least 4 hours. Keeps for a week in the fridge.
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CHICKEN LIVER PâTé WITH PISTACHIOS RECIPE - MARCIA KIESEL
From foodandwine.com
4/5 (532)Total Time 3 hrsAuthor Marcia Kiesel
- In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes. Add the Marsala and simmer for 2 minutes. Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove from the heat and let the skillet mixture cool for 5 minutes.
- Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1 1/2 sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated.
- Scrape the puree into a large bowl. Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme. Generously season the pâté with salt and pepper. Spoon the pâté into four 1 1/2-cup ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Pour 1 tablespoon of the melted butter over each pâté to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.
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- Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.
- Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
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