Liver Pate Recipe Keto and Carnivore Diet
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Chicken Liver Pate
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You'll never buy Chicken Liver Pate as good as this!
Once you try Homemade, you will never buy chicken liver pâté again!
There’s no better spread, over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal for dinner parties, cocktail parties, and the festive seasons. Pâté can also make a great food gift, placed in little glass containers.
Make sure your butcher has cleaned the livers. If not, pull out some of the membranes, and look out for any gallbladders, been green in colour, they are easy to spot. Don’t miss any as they are bitter and will ruin the taste.
A good pâté should be smooth, without any lumps and easy to spread. This recipe takes it another step for extra smooth. I use a little bacon in mine, for that hint of smokiness and smoother flavour.
FYI, Pâté also has health benefits, as livers contain vitamin B12 which is commonly deficient, particularly in older people.
It will keep one week refrigerated. Simply cover it well in cling film, or reline with melted butter after use. Enjoy my Extra Smooth Chicken Liver pâté today!
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Liver Pate
Mmmm so good: Homemade rich, creamy liver pate. It might look like cat vomit but it tastes heavenly.
Recipe from Epicurious:
Ingredients
1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon [I used brandy]
Duck Liver Pâté
Duck liver pate compares to no other. It is creamy, meaty, with only the faintest hint of liver. While duck livers are hard to find, making the pate is super easy.
Worth making in batches, as it freezes really well.
Recipe:
(please note, the amount in the video is a double recipe)
1 lbs duck livers
1 large onion
1 tablespoon minced garlic in oil or 1/2 tablespoon fresh
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
5 teaspoons cognac
1 lbs butter
Clean duck liver by removing the connective tissue.
Cut in equal sized pieces (roughly 1 inch), and soak in milk or buttermilk in refrigerator overnight.
Saute salted, diced onion in a spoonful of neutral oil. When onions are translucent, add garlic and saute for another 1 - 2 minutes, add spices.
Turn up heat and add livers. Saute livers until inside is pink but no longer bleeds (this won't take long).
Remove from heat and let rest for 15 minutes to cool.
Melt butter (keep enough aside to top the jars)
Add liver and cognac to food processor. When it starts turning smooth, slowly add in melted butter. Process until very creamy.
Fill jars, top with remaining melted butter. Sprinkle thyme on top. Store in refrigerator without lid until cool. Then put on lids and keep in fridge for up to 5 days or freeze.
ENJOY!
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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