CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE
Steps:
- In a bowl, soak the livers in the milk for 2 hours. Drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly. Discard the bay leaves.
- In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.
CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY
This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France.
Provided by kiwidutch
Categories Spreads
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
- Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
- Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
- Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
- Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.
Nutrition Facts : Calories 274.2, Fat 20.1, SaturatedFat 11.5, Cholesterol 305.8, Sodium 771, Carbohydrate 5.6, Fiber 0.2, Sugar 0.6, Protein 15.7
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
CHICKEN LIVER PATE
Steps:
- In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
- In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
- In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
- Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
- Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
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