Bettes Chicken Liver Pate With Sauteed Maple Syrup Apples Recipes

CHICKEN LIVER PATE WITH APPLE

Steps:

• Melt 4 tablespoons butter in large skillet over medium heat.
• Add onions and saute until soft, about 5 minutes.
• Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
• Melt 4 tablespoons butter in same skillet over medium-high heat.
• Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
• Add livers to onion mixture.
• Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
• Add Port and cream to livers and puree until smooth;cool.
• Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
• Stir in lemon juice and season with cayenne, salt and pepper.
• Pack pate into a crock or serving bowl.
• Cover with plastic and refrigerate until chilled.

SAUTEED MAPLE SYRUP APPLES

Steps:

• Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.

CHEAT'S CHICKEN LIVER PATE

Steps:

• Separate livers from the gall bladders.
• Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
• Fry onions and garlic in 250g butter until soft.
• Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
• Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
• Then place in a food processor and blend until smooth.
• Adjust seasoning if required.
• Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
• Put into the fridge until required.