Recipe - Quick chicken liver pate

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
02/12/2008 23:27

Ingredients (for a triple load based on the trays of chicken livers available from most supermarkets here- you can freeze pots of the pate for use at later dates)



75g Butter for frying

3 small or 2 medium onions finely chopped

3 cloves of garlic crushed and chopped

750g Chicken livers carefully cleaned any nasty stringy bits removed..

15ml dried tyme

45ml Brandy (this is optional but I would recommend it)

Salt, Freshly ground black pepper

A pinch of chilli powder is you want to add a bit of heat to the finished article...



Melt a really good knob of butter in a large frying pan & fry the onion, garlic, livers salt & pepper & thyme gently for 5 to 10 mins until the juices of the liver are only slightly pink... don't overcook.



Remove from heat and allow to cool a little. Use a blender to puree the mixture until smooth & work in the brandy. Season to taste, add chilli if desired re-blend.



Press into containers and chill in the fridge. Freeze some for later too.

Krin52


Joined: 25/08/2008
Posts: 419

Message Posted:
03/12/2008 08:01

If you can plan ahead, it's always a good idea to soak the livers in some milk for several hours before making the pate.

Also, you can use any kind of liquor - I tried Kommandaria in one batch....delicious!

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
03/12/2008 08:09

Sherry has been used in place of the Brandy too with good results...



As for the milk... I have never needed to do this step..



I always soak kidneys in cold water to clear them but chicken's liver has never needed this treatment...



does it reduce the strength of flavour Krin?

Krin52


Joined: 25/08/2008
Posts: 419

Message Posted:
03/12/2008 08:45

Not at all, Groucho. I also add a 'dollop' of cream at the last step, when I'm processing. Gives it that softer texture.....

fire starter


Joined: 19/06/2008
Posts: 3401

Message Posted:
03/12/2008 09:58

not a microwave in sight! well done!!

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
03/12/2008 10:27

Well if I look left when I'm cooking I can see the microwave.... so I guess it is...



Yeah it's a really simple dish and totally delicious.. makes you wonder how top restaurants charge up to £10 for a starter so chea, simple and quick to knock-up...



BTW Trish... is you add the Brandy to the frying process once the liver has cooked for 5 minutes all the alcohol will burn off very quickly as the temperature at which it evaporates is very low... So it need not worry those who don't take alcohol for one reason or another...

gibson335


Joined: 01/11/2008
Posts: 325

Message Posted:
03/12/2008 10:43

I make it virtually the same as you Groucho but try adding some Worcester Sauce and Sage as well. Fabulous!!!

mickey rourke


Joined: 27/08/2008
Posts: 157

Message Posted:
03/12/2008 15:22

I am gettin hungry

Must get the pots out, I love pate but only bought the shop stuff Groucho well done will defo try it this weekend

bazilbrush


Joined: 29/03/2008
Posts: 404

Message Posted:
03/12/2008 15:56

I normally add lambs liver as well but makes it a little more expensive.

joandjelly


Joined: 24/02/2008
Posts: 2953

Message Posted:
03/12/2008 16:00

I think the chicken livers here are superb. We make pate too but one of our favourite meals is just pan fried chicken livers with onions, some spices and Worcestershire sauce served with rice. Incredibly cheap and delicious.

The-Wicks


Joined: 27/05/2007
Posts: 2279

Message Posted:
03/12/2008 16:04

Groucho, I use the brandy to rinse out the pan & then add to the mixture so you do not lose any of the bits that might stay in the pan. I also add mustard powder.

P

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
03/12/2008 16:13

Mustard sounds good I will give it a try next time... I'll split the load and try some other herb and spice varieties...



Jo



You are so right... Pan fried liver is one of my all time favourite meals especially with some well cooked smoked streaky bacon on it and good mashed poatoes..



My mum always coated the liver with a seasoned flour mix before frying and one of the things she did was mix Bisto gravy powder into the flour too... this then makes a lovely gravy when you remove the liver with a slotted spoon and put it in a warm oven to rest while you add some water and a splash of red wine to the residue in the pan and basically deglaze it making a rich gravy to pour over the liver with the bacon on top... Also sprinlke extra fried onions over the top to serve...

Treesy


Joined: 14/08/2008
Posts: 406

Message Posted:
04/12/2008 21:28

Groucho



thanks for recipe - and suggestion about Brandy - but I don't think I will be rushing out to buy any just yet!!!



Will have to try without.



Hope to have some time next week to give it a go!



Many thanks



Tricia

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
04/12/2008 21:37

Treesy



Non-alcoholic sherry flavourings can be had but not sure whether they are available in Cyprus....

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/12/2008 11:00

Good morning Groucho , made the pate so so kindly posted the recipe for . It is really quick and easy to make , and so delicious . I'm not partial to Brandy so i used Vodka with a perfect result . thanks for the recipe .

Regards , Simbas

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/12/2008 11:46

Vodka... I'm not sure that it would impart much flavour to the finished item... I reckon you'd be hard pushed to tell it was in there...but it's good to hear you loved the result... maybe I should try it... did you use a local vodka or an expensive brand?



Let's face it a tray of fresh liver costing 2.20 YTL plus some butter, onion, garlic and toast must work out to be the cheapest of meals....

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/12/2008 12:25

Hi Groucho , If you did'nt know it was there , you would'nt know it was vodka , but there was certain something to it , i used Absolut Vodka

Regards , Simbas

rosie123


Joined: 26/05/2008
Posts: 70

Message Posted:
06/12/2008 12:53

Now this is my kind of reading,

Could we please have some more recipe,s