Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken liver and brandy pâté. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken Liver And Brandy Pâté is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Chicken Liver And Brandy Pâté is something that I’ve loved my entire life. They’re fine and they look fantastic.
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. Stir in thyme, pepper, cream, brandy and melted butter.
To begin with this particular recipe, we must first prepare a few components. You can have chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Liver And Brandy Pâté:
- Prepare 10 Or so chicken livers
- Take 1 clove Garlic
- Get 3 Rashers of smoked streaky bacon
- Get 50 grams Salted butter
- Get 3 pinch Fresh sage leaves
- Make ready 3 Thyme sprigs
- Take 1 tbsp Good brandy
- Prepare 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
Though usually bought, chicken liver pate is a quick and easy recipe to do at home in a food processor. 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.
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?.
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’s going to wrap this up with this exceptional food chicken liver and brandy pâté recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
