Walnut And Raisin Liver Pate Recipes

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Steps:

• A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds - about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
• In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
• Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don't overcook or let them soufflé up or the texture of the pâté will be grainy.
• Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
• To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.

Steps:

• Drain chicken livers and soak in milk for about 15 minutes. Drain milk and discard. Heat olive oil or butter in skillet over med-high heat. Add garlic, onion and liver. Sautee' until liver is only slightly pink, and onions are soft. Drain excess liquid. Meanwhile, place 1 cup of the merlot and the raisins in a small saucepan, and bring to a boil. Cover and reduce heat to low for about 10 minutes or until raisins are soft. Drain merlot and discard. In food processor, combine liver and onion mixture, toasted walnuts, raisins, black olives, ¼ cup of merlot, the dry herbs, and salt and pepper. Process until smooth. Coat the inside of a 5 inch custard dish, or jello mold with olive oil or cooking spray. Line with plastic wrap. Spoon liver mixture into dish. Fill to the edge of dish, and smooth with back of spoon. Cover, and refrigerate overnight, or minimum 4-5 hours, until mixture is "set". Remove cover, and place saucer or cake plate over the custard dish and flip upside down. Remove custard dish and plastic wrap. Garnish with additional walnuts, raisins and bleu cheese, if desired. Serve with crackers or fresh vegetables.

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
• Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust.
• In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts.
• Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature.

Steps:

• Special equipment: 5-inch ramekin
• Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
• Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
• Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
• Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
• To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.