Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken liver and brandy pâté. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken Liver And Brandy Pâté is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Chicken Liver And Brandy Pâté is something that I’ve loved my entire life.
Stir in thyme, pepper, cream, brandy and melted butter. I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. This chicken liver pate makes a delicious Christmas starter served with caramelised onion chutney and toasted sourdough bread.
To get started 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:
- Make ready 10 Or so chicken livers
- Make ready 1 clove Garlic
- Get 3 Rashers of smoked streaky bacon
- Get 50 grams Salted butter
- Get 3 pinch Fresh sage leaves
- Prepare 3 Thyme sprigs
- Prepare 1 tbsp Good brandy
- Take 1 pinch Salt and black pepper
- Make ready 1 pinch Dried mixed herbs for garnish
- Make ready 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. 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.
Instructions 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?.
Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Chicken liver paté finished with Brandy & Port. Full Product Name: Chicken Liver Paté. Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers.
So that is going to wrap it up with this exceptional food chicken liver and brandy pâté recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
