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Monday, October 21

Chicken liver pâté

Active: 30 minutes; Serves: 4
Chicken livers, cleaned, chopped
1 pound
Butter, diced
4 tablespoons
Shallot, finely chopped
Thyme leaves, finely chopped
1 ½ teaspoons
1/3 cup
Cream, heavy
1/3 cup
½ teaspoon
Allspice berry, freshly ground
Ginger, ground
¼ teaspoon
  1. Melt 2 tablespoons butter in a frying pan over medium heat.
  2. Add the shallot and thyme, and cook until soften, and then increase the heat to medium-high.
  3. Add the livers, and sauté until browned, about 2 to 3 minutes.
  4. Tip into a food processor.
  5. Add the cognac to the pan, and boil until reduced to a couple of tablespoons.
  6. Pour into the food process, and then add the cream, salt, and spices.
  7. Pulse until smooth.
  8. Add 1 tablespoon butter, pulse again, and then taste and adjust seasonings, if needed.
  9. Press through a sieve into a serving dish, and chill for 30 minutes.
  10. Melt remaining 1 tablespoon butter, pour over the top, and refrigerate until set.
Serve with toasted bread, your favorite greens, or pickled grapes!

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