Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken liver and brandy pâté. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This chicken liver pate makes a delicious Christmas starter served with caramelised onion chutney and toasted sourdough bread. Chicken Liver and Brandy Pate recipe-Chicken recipes-recipe ideas-new recipes-woman and home. Learn how to make chicken liver pate with a twist with this easy recipe.
Chicken Liver And Brandy Pâté is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Chicken Liver And Brandy Pâté is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Liver And Brandy Pâté:
- Get 10 Or so chicken livers
- Get 1 clove Garlic
- Make ready 3 Rashers of smoked streaky bacon
- Make ready 50 grams Salted butter
- Take 3 pinch Fresh sage leaves
- Make ready 3 Thyme sprigs
- Prepare 1 tbsp Good brandy
- Take 1 pinch Salt and black pepper
- Get 1 pinch Dried mixed herbs for garnish
- Get 1/2 small white onion or 2-3 shallots
And unlike so many of the pâtés we make that require a weighted terrine in You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then. Add chicken livers, brandy, salt, rosemary, pepper and nutmeg. Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth.
Steps to make Chicken Liver And Brandy Pâté:
- Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned
- Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned.
- Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes.
- Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool.
- In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable.
- Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top
- Allow to set in the fridge for at least 2 hours before eating. - The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?.
Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat two tablespoons of the melted butter in a heavy-based frying pan. Season with salt and freshly ground black pepper. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. This easy chicken liver pâté is made with butter, brandy, shallots, and lots of anticipation.
So that is going to wrap it up for this special food chicken liver and brandy pâté recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
