How To make Party Pick Up Chicken Livers
10 -minutes preparation time
15 -minutes cooking time
INGREDIENTS:
2/3 c Bread crumbs; dry fine
1 lb Chicken livers; trimmed
-halved 4 tb Butter; melted
1/4 c Ketchup
2 tb Brown sugar
2 tb Dijon mustart
1 1/2 tb Worcestershire sauce
1. Preheat oven to 400F. Place bread crumbs in a small dish. dip chicken
livers in melted butter, then in bread crumbs to coat. Place on a lightly greased baking sheet. 2. Bake livers for 15 to 20 minutes, until they are cooked through and
ctispy on the outside. 3. Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard,
and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar. Serve the warm livers with the hot sauce for dipping. From: 365 Ways to Cook Chicken
How To make Party Pick Up Chicken Livers's Videos
Super Easy Chicken Liver Pate | Easy Method | Home Cooking
Super easy, no fuss chicken liver pate. No fancy equipment!
Chicken Liver Pate: POV Italian Cooking Episode 103
Chicken Liver Pate not be the most visually appealing dish, but your palette will thank you for the flavor punch from this dish! This recipe is surprisingly easy to make but big on taste. The richness of the chicken livers, the sweetness from the onion, the brightness from the lemon and the briny snap from the capers makes for an incredible combination.
I hope you enjoy the Chicken Liver Pate in episode 103 of POV Italian Cooking!
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Chicken liver pate with BBQ pumpkin soup
Chef Sherlock creates a Chicken liver pate with BBQ pumpkin soup.
The pate is a classic English dish however done with true Caribbean trimmings, of course this English Chef is in the Caribbean. It is made with Jerk, also with English tea cakes, and BBQ sugar cane as a tropical addition.
The pumpkin soup is made on a traditional Saint Lucian coal pot, a cooking utensil brought to the Islands from the CARIB and ARAWAK tribes hundreds of years ago, this piece of BBQ kit is still used in households today. The soup prepared in this way gives a unique BBQ flavor, the chosen wood for this is from the sea-grape tree and the prickly apple tree as well as charcoal
Saute Breaded Chicken livers with Balsamic Glaze and Chilli Mayo #connectingbycookery
If you have enjoyed this video please Like, Share and Subscribe to this channel.
INGREDIENTS
1/2 kg Chicken Livers
Breadcrumbs or Stiffing
1 egg
Balsamic Glaze ( from the other Day )
Chicken Liver Pate (gluten free)
Chicken liver pate with a watercress, coriander and apple salad
How To Make Chicken Liver Pate With Homemade Pickle: Dinner Delights
In this episode of Dinner Delights chef Gee Charman shows you how to make a homemade chicken liver and port pate. This dish is great served with a fresh cauliflower pickle and some crusty bread.
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Prep:4h
Cook:15m
Total:4h:15m
Serves:4
Ingredients:
250 g salted butter, softened
450 g chicken livers, cleaned
3 tbsp port
5 sage leaves, roughly chopped
100 ml white wine vinegar
100 g caster sugar
a few peppercorns
1 small head of cauliflower, broken into small florets
toasted sourdough bread, or another bread of your choice
salt
Step 1: Fry The Chicken Liver
Heat a large frying pan over a high heat. When hot, add a drizzle of olive oil and a spoonful of butter to the pan. Slice your chicken livers into smaller sections and add to the pan once the butter has melted. Leave alone for a minute or two to take on a little colour. Season with black pepper.
Step 2: Add The Port
When the liver begins to take on some colour, rip up your sage leaves and add to the pan. Once the livers are brown and cooked through pour in your port. Allow it to bubble until the port has completely reduced. Once the livers feel firm to the touch remove the pan from the heat.
Step 3: Blend The Livers
Pour your livers and contents of the pan into a food processor while the livers are still hot. Next add 200g of butter and blend everything together until smooth. Once smooth, spoon the mixture into individual ramekins. Give the ramekins a tap to get rid of air bubbles and place in the fridge for about 2 hours.
Step 4: Make The Pickled Cauliflower
Place the white wine vinegar in a small saucepan. Add the sugar, peppercorns and a good pinch of salt and place on a medium heat. Bring to a simmer and stir until the sugar has dissolved, then add small florets of cauliflower. Cook for 1-2 minutes then remove from the heat and allow the cauliflower to cool in the liquid.
Step 5: Cover The Pate In Butter
In a saucepan melt 50g of butter. Once melted remove the white foam from the top of the butter. Pour a little layer of the butter over the top of your pate and pop it back in the fridge for at least an hour or two, or overnight if possible, to allow the butter to set.
Step 6: Serve
Once the pate and butter has set remove from the fridge. Serve with toasted bread and a few spoonfuls of the pickled cauliflower.