Pate Recipes and Questions

vodkachick68

Hi

I made my own chicken liver pate for xmas and it was lush,much better than any shop bought one. Here is the recipe i used.

Approx 500gms chicken livers
2 shallots finely chopped
2 cloves of garlic finely chopped
100ml of brandy or whiskey
500 grams of butter cubed
S+P to taste
Thyme

Line a deep loaf tin with cling film.

Take a large frying pan and get it really hot,then add the chicken livers in small batches. Brown,but only for about 3 mins as they need to be still pink in the middle. Put aside in a bowl. In the same pan add shallots,thyme and garlic and saute till soft. Add brandy and allow to burn off for a minute,then add the shallot mix to livers.
Blend in a food processor while slowly adding the butter,blend until smooth. You can also adjust the seasoning to your own taste at this point.
Add this mix to the loaf tin and leave to cool. I also covered my pate with clarified butter to seal in the pate. The pate should last approx 4 days after first using.

You basically get a block of butter and melt very slowly in a pan,you will then notice that the white fat will start seperating from the butter. You need to get rid of this white fat until you are left with clarified butter,it should look clear. Do not let this mix boil.

Hope that you enjoy this recipe as much as we did.

Penelope_Penguin

shjo558 wrote: »

I have searched and nothing was coming up so thought I would start a new thread.

There is an exisitng thread; I'll merge this one later

I follow Delia's recipe. For Christmas I used liver from our Gloucester Old Spot pig, added cranberries and Port, and made a festive pate :T

Penny. x

thriftlady_2

Chicken liver pate easy peasy.

Melt a generous lump of butter in a frying pan, chuck in livers, cook until cooked through but not over cooked -about 3 mins. They should still be a bit pink inside.

Add crushed garlic and thyme if you have some.

Pour the lot into a blender.

Deglaze (chuck liquid in the pan over a high heat stirrring up all the reisdue) with some brandy/dry sherry/calvados or apple juice.

Pour the remaining liquid into the blender with the livers and blend.

Scrape into a bowl and refrigerate when cooled. It will firm up on cooling and the top layer will be greyer than the interior so don't be alarmed by that.

Yummy on toast, I wish I had some now.

Chicken livers are a real bargain even organic ones and one lb makes loads of pate.

valk_scot

Whatever recipe you use take a minute to remove any stringy bits of tubes from the livers. They don't liquidize or process well and feel ick when eating a smooth pate!

I saute the livers gently with some garlic and chopped shallots in butter, liquidize, tip it into ramekins then top with a little melted clarified butter. You can also deglaze the pan with brandy, yup, or saute some finely chopped mushrooms and add to the liquidized livers. You can also mash a portion of the cooked livers with a fork or potato masher to add a rougher texture.

Yes, the exposed surface will go grey. Not a problem.

It will freeze, btw. Tip the mix into yoghurt pots, or coleslaw pots with lids, top with butter, freeze on day of making. Will keep for a month.

mark55man

my favorite is fried chicken liver salad (best with the livers still warm but OK with them cooled down)

basically its defrsot the livers, fry them in bit of oil adding a touch of balsamic at end, and then serve them chopped into chocolate chunk size (don't know technical term :-)with mixed leaves (spinach, lettuce, grapes (in half if big) and a mild blue cheese (also in chunks) - extra dressing not really needed but up to you

mmmm

HannahIOW

Got a recipe for this written down at home so will have a look later - I'm sure we used to put cream in ours.

Woofles

I was watching Jamie Oliver just after christmas on some freeview channel and he did chicken liver pate, it looked suprisingly easy.
I think this is it.

http://www.channel4.com/food/recipes/chefs/jamie-oliver/chicken-liver-parfait-recipe_p_1.html

wssla00

Can anyone give me a quick and easy recipe? I can't seem to find one through the search bar.

Thanks

Pink.

Hi wssla,

There are some recipes on this thread (thriftlady's is highly recommended :drool:):

Pate Recipes and Questions

I'll add this thread to that one later to keep the recipes together.

Pink

wssla00

Thank you