How To make Curried Chicken Liver Pate
3/4 c Butter
1 Onion, finely chopped
1 Garlic clove, chopped
8 oz Chicken livers
2 t Curry powder
1/2 c Chicken stock
2 Hard-boiled eggs, shelled
Salt to taste Fresh ground pepper to taste 2 pn Cayenne pepper
Fresh bay leaves (opt) Lemon slices (opt) Crusty bread Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread. VARIATION: Add curry powder to taste to melted butter topping.
How To make Curried Chicken Liver Pate's Videos
How To Make A Creamy Chicken Liver Pate
seven-health.com A video on how to make a rich and creamy pate from chicken livers. Much better than the store bought stuff.
How to make Chicken Liver Pâté
This Chicken Liver Pâté is a must have on any festive day or as an appetizer, at a dinner party, or simply as a spread on some savory crackers!
It takes 20 to 30 minutes to prepare.
Chicken Liver Pâté
500 g Chicken Liver
1 Leek
3 small Red Onions
2 fresh Onions
3 cloves of Garlic
A handful of Coriander
A shot of red Wine or Brandy
2 Bay Leaves
2 Tbsp Arrow Root (or Tapioca Flour)
1 Tsp Hemp Seed Powder
Cumin, Masala, Mild Curry Powder, Salt & Pepper
Method on how to make this amazing spread:
Step 1
In a pan add some Butter & Olive Oil. Sauté the Chicken Liver, add the red Onions, Leak & fresh Onions, & stir. Then add all the spices, half of the shot of Brandy or Red wine. Lastly, add the chopped Garlic & Coriander. Finally, add the Arrow Root or Tapioca powder Starch by dissolving in cold water. Then add another half a cup of water, stir & switch off the stove. Leave to cool.
Step 2
Now it's time to add the mixture in the hand blender, do not forget to take out the Bay leaves before blending into a smooth consistency. Place in a bowl, add some Dill to decorate on top. Finally, pour the melted Butter & place in the fridge over night.
Hope you enjoy!
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How to Cook Chicken Liver Pâté in a Narrowboat Kitchen
This chicken liver pate is a retro-recipe which I have been making for years because my family loves it so much. It's extremely easy and quick to put together and it tastes delicious.
Keep an eye out for my next yummy dish!
Ingredients:
250g butter
500g chicken livers, trimmed
2 garlic cloves, crushed
Slug of brandy (2 tbsp)
Freshly ground black pepper
1 pinch (¼ tsp) ground mace (nutmeg)
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Traditional French Chicken Liver Pate. How to make chicken liver pate at home!
How to make chicken liver pate'. This step-by-step video demonstration shows you exactly how to make traditional chicken liver pate' with brandy or cognac. This liver pate is great with melba toast or crackers, and is perfect for boeff en croute. The full chicken liver pate recipe is available on our website in printable format -
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This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
500g Chicken livers
80ml Brandy
90g Unsalted butter
1 Onion, finely chopped
1 Garlic clove, finely chopped
1 Tsp Fresh chopped thyme
60ml Cream
Instructions
Preparation:
Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
Chop the onion, garlic and thyme.
Measure out the butter in 2 lots of 45g
Measure out the cream
To cook the livers
Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
Drain the livers retaining the brandy
Add the livers and the thyme to the pan and simmer for a further 5 minutes
Pour in the reserved brandy and continue simmering for another 2 minutes
Remove the pan from the heat and allow to cool for 5 minutes
Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
Add the butter and blend again until the butter is incorporated and the mixture is smooth
Pour in the cream and stir it by hand until totally incorporated
Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
Smokey Chicken Liver Pate - It's only the best starter in the world
Smokey Chicken Liver Pate - It's only the best starter in the world
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Chicken Liver Pate alla Toscana | Everyday Gourmet S11 Ep54
As seen on Everyday Gourmet.