EASY CHICKEN LIVER AND BRANDY PATE
Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.
Provided by Evie3234
Categories Spreads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a pan, add onion, garlic and bacon.
- Cook until onion is tender and bacon is cooked.
- Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
- Remove from heat.
- Stir in thyme, pepper, cream, brandy and melted butter.
- Spoon mixture into a food processor or blender and process until smooth.
- Pour into serving dishes.
- -------Topping-------.
- Pour melted butter over pate.
- Sprinkle with chopped chives.
- Refrigerate pate overnight.
- Stand at room temp 30 minutes before serving.
- Serve with toast, crackers or crusty french bread.
CHICKEN LIVER PATE WITH BRANDY RECIPE
Chicken liver pate with brandy is a tasty pate which is a great way of using up leftover chicken, so flavoursome and easy to make too
Provided by Nichola Palmer
Categories Lunch
Time 40m
Yield Serves: 5-6
Number Of Ingredients 10
Steps:
- Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown.
- Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme.
- Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins.
- Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.
Nutrition Facts : @context https, Calories 430 Kcal, Sugar 2.3 g, Fat 36.1 g, SaturatedFat 20.6 g, Sodium 1.07 g, Protein 20 g, Carbohydrate 4.3 g
CHICKEN LIVER PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g
EASY CHICKEN LIVER PATE
Yum! Keeps up to 2 months frozen.
Provided by Patricia Travisano
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 4h5m
Yield 16
Number Of Ingredients 10
Steps:
- Set aside 1/2 cup butter to soften slightly.
- Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
- Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
- Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
- Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
- Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g
CHICKEN LIVER AND BRANDY PATE
Categories Chicken Appetizer Side Fry Sauté Christmas Cocktail Party Wedding New Year's Eve Spring
Yield 8-10 people
Number Of Ingredients 10
Steps:
- 1. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat. Cook until the shallots and garlic are soft. Add chicken liver cut into 1 inch chunks and turn the heat to medium-high. Cook until livers are brown on the outside and still pink in the middle. Tip into food processor. 2. Add the brandy into the pan and reduce to about 2 tablespoons. Add to food processor. 3. Add cream, salt, allspice, and ginger into food processor. Blend until smooth. 4. Add about half of the butter cut up into the food processor and blend until smooth. 5. Run a mixture through a sieve to remove the larger chunks. Let stand to cool. 6. After 30 minutes, when the mix has cooled, melt the remaining butter and pour over the top. Put into the fridge to set. 7. Serve after the pate has set with your favorite crackers or bread.
BRANDIED CHICKEN LIVER PâTé
Categories Food Processor Chicken Appetizer Currant Cognac/Armagnac Chill Simmer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture.
- While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
- Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving.
- Serve pâté with toasts or crackers.
RECIPE: CHICKEN LIVER PâTé WITH BRANDY
A recipe for a delicious chicken liver pâté with sage and brandy. If it sounds good to you too, read on - pâté is easier to make than you think.
Provided by Matthew Taylor
Time 45m
Number Of Ingredients 8
Steps:
- First, we need to make the ghee or clarified butter. Place the butter in a saucepan in an oven on 100 degrees C. After about 20 minutes, the butter will separate with the clear ghee on top. Gently pour off the ghee into another container leaving the thicker layer behind.
- Now onto the pâté... Heat a little oil in the skillet and fry the shallots (or onion) and garlic. Add the mushrooms after a few minutes and transfer the lot to your blender.
- Fry the chicken livers with the sage. Add a splash of brandy and flambé if you like. The livers should be cooked until they're slightly pink on the inside - be careful not to overcook them, you don't want to end up with gritty pâté!
- Add the cooked livers to the blender, add the butter and a good dash of salt and pepper. Blitz until smooth.
- Spoon your pâté into containers - I name no names, but someone went through a stage of buying puddings from the supermarket which came in little ramekins which are great for pâté.
- Gently spoon your clarified butter over the pâté until the pâté is fully covered. Allow the ghee to slightly harden, then store in the fridge.
CHICKEN LIVER PATE
Easy canape
Provided by tarilang
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
- Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
- Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
- Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.
CHICKEN LIVER PATE WITH APPLES AND BRANDY
Make and share this Chicken Liver Pate With Apples and Brandy recipe from Food.com.
Provided by Olha7397
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
- Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
- In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
- When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
- Love of Eating.
Nutrition Facts : Calories 320.4, Fat 28.8, SaturatedFat 17.3, Cholesterol 266.9, Sodium 209.6, Carbohydrate 6.1, Fiber 0.7, Sugar 2.9, Protein 10.5
CHICKEN LIVER & RAISIN PâTé
This delicious, unashamedly rich starter is the sort of dish that makes entertaining stress-free, as it can be made up to three days ahead
Provided by Raymond Blanc
Categories Starter
Time P1D
Number Of Ingredients 13
Steps:
- A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds - about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
- In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
- Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don't overcook or let them soufflé up or the texture of the pâté will be grainy.
- Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
- To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.
Nutrition Facts : Calories 478 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 10 grams protein, Sodium 1.49 milligram of sodium
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