forum: Food & Drink

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#1 Sat 22 Nov 08 4:06pm

slinky3

Member
Occupation Kitchen Designer
From Staffordshire
Member since Thu 02 Oct 08

Chicken liver pate

Hi, i was wondering if anyone has a delicious tried tested and, more importantly fool proof recipe for chicken liver pate?

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#2 Sat 22 Nov 08 4:24pm

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Chicken liver pate

Mine is not written down but I'll give you the basics.
redered chicken fat (schmaltz is better if you've got it)
1 large onion somewhat thinly sliced
1 pound chicken livers
3 hard cooked eggs

In a skillet, heat chicken fat and saute onions until carmelized.
Wash and pat dry the livers and add to skillet.  Cook until just done.
season with salt and pepper. 
Using a slotted spoon, remove contents to a food processor.  Add eggs and pulse until nicely chopped.  Fold in enough juices from pan for desired consistency.
Eddie

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#3 Sat 22 Nov 08 4:32pm

slinky3

Member
Occupation Kitchen Designer
From Staffordshire
Member since Thu 02 Oct 08

Re: Chicken liver pate

Sounds pretty good to me! i will give at a go and let you know how i get on.

Many Thanks

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#4 Sat 22 Nov 08 4:41pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Chicken liver pate

once settled in it's the dish, put a sheet of paper over the patÚ and then something flat for a few days, such as a slice of wood, like a cutting board, it will bring up all the unnecessary grease which all you have to do is knife off afterwards.

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#5 Sat 22 Nov 08 5:06pm

slinky3

Member
Occupation Kitchen Designer
From Staffordshire
Member since Thu 02 Oct 08

Re: Chicken liver pate

What woud you suggest i serve with it? i have had in restaurants in the past with a kind of chutney or is it just as good on it's own?

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#6 Sat 22 Nov 08 5:58pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Chicken liver pate

always had mixed green salad's and potatoes boiled and then fried in chopped parsley and  garlic

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#7 Sat 22 Nov 08 6:11pm

TheBeast2

Forum champ
Member since Fri 31 Aug 07

Re: Chicken liver pate

With chicken liver pate, a caramelised onion chutney or roast sweet red pepper chutney works well.

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#8 Sat 22 Nov 08 6:58pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Chicken liver pate

Prefer just smeared on good bread with a glass of light red.Would normally add bacon/pancetta to the start of my pate (the sauteing phase). 

Am *not* a chutney/ pickles sort of person.

Give me a pot/ramekin of pate, some decent bread and a dressed baby leaf salad with a glass of light red (*not* rose) and I'll be happy.


"Cook with love and laughter ..."
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#9 Sun 23 Nov 08 6:14am

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Chicken liver pate

I prefer it on toast or crackers.  But when I brought it to a Jewish friend's house for a Hannuka celebration, they heaped it in bowls and ate it plain.  Not my style but everyone has his/her own way of doing things.  (Reminds me of a line in a book by Sylvia Plath when she says that you can get away with anything if you act like you know what you're doing.)
Eddie

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#10 Sun 23 Nov 08 7:43am

Luvmegrub

Forum champ
Occupation Cleaner at The Salmon Arms
From Sydney, Australia
Member since Fri 22 Aug 08

Re: Chicken liver pate

CHICKEN LIVER PATE

8 oz chicken liver, trimmed
1 small onion, finely chopped
1 clove garlic, finely chopped
4 oz butter
Salt & pepper
1 tablespoon brandy
Pinch dried thyme, or mixed herbs
Clarified butter

China pot or small cocottes

Method:

Melt 1 oz butter in a pan, cook onion & garlic until soft then add liver.  Increase heat and sautÚ briskly for 2-3 minutes, liver should be firm to touch but remain slightly pink in centre.

Cool mixture and chop very finely or pass through a mincer.  Then rub through fine sieve or work in an electric blender.

Cream remaining butter and beat into liver mixture.  Season well and add brandy and herbs.

Put into china pot or small cocottes.  Smooth over the top, cover with a little clarified butter.  Refrigerate.

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