Chicken Liver And Tarragon Pate Recipes

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CHICKEN LIVER AND TARRAGON PATE



Chicken Liver and Tarragon Pate image

Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that.

Provided by Lene8655

Categories     Chicken Livers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

150 g butter, at room temperature
225 g chicken livers
2 tablespoons brandy
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh tarragon
150 ml double cream
salt & freshly ground black pepper
50 g butter
12 fresh tarragon leaves

Steps:

  • Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
  • Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
  • Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
  • To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
  • Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.

QUICK AND EASY CHICKEN LIVER PATE



Quick and Easy Chicken Liver Pate image

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

Provided by Axe1678

Categories     Spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 6

1 lb chicken liver
1/4 cup butter
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg (optional)

Steps:

  • Melt butter in heavy sillet over medium heat.
  • Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
  • Save pan drippings.
  • In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
  • Blend well for about 20 seconds.
  • Optional: Blend in the hard boiled egg for a richer pate.
  • Enjoy!

DANISH CHICKEN LIVER PATE



Danish Chicken Liver Pate image

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

Provided by MarianneK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

Steps:

  • Preheat oven to 390 degrees F (200 degrees C).
  • Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
  • Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
  • Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
  • Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g

DIJON CHICKEN LIVER PATE



Dijon Chicken Liver Pate image

I first served this chicken liver pate at a holiday party quite a few years ago, and it was a real hit. The special flavoring comes from cream cheese, mustard and pork sausage. -Katherine Wells, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

1/2 pound bulk pork sausage
1 small onion, chopped
1/2 pound chicken livers, cut in half
1/3 cup milk
2 tablespoons Dijon mustard
1 package (8 ounces) cream cheese, softened
1/2 teaspoon garlic powder
1/4 teaspoon each minced chives, dried parsley flakes, tarragon and marjoram
Assorted crackers

Steps:

  • In a large skillet over medium heat, cook sausage and onion until meat is no longer pink; remove with a slotted spoon and set aside. In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink. Drain; cool for 10 minutes., Place chicken livers, milk and mustard in a blender or food processor; cover and process. Add sausage mixture, cream cheese and seasonings; cover and process until nearly smooth. , Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with crackers.

Nutrition Facts : Calories 69 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

PORT & CHICKEN LIVER PâTé



Port & chicken liver pâté image

Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers

Provided by Emma Freud

Categories     Starter

Time 30m

Number Of Ingredients 7

200g butter
2 shallots , finely chopped
2 garlic cloves , crushed
1 orange , zested
handful thyme leaves
400g chicken livers , roughly chopped
50ml port (or marsala)

Steps:

  • Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
  • Add the chicken livers and cook gently for another 4 mins.
  • Add the port or marsala and cook for a further min, then tip it all into a blender.
  • Blitz until smooth, season, then add the remaining butter and blitz again.
  • Sieve into a pretty bowl and put it straight into the fridge.
  • Give it a couple of hours to set, then spread on crackers.

Nutrition Facts : Calories 328 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

RUSTIC CHICKEN LIVER AND MOREL PATE



Rustic Chicken Liver and Morel Pate image

A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.

Provided by stella

Categories     Pate

Time 8h35m

Yield 10

Number Of Ingredients 11

½ cup warm milk
1 tablespoon cognac
1 ounce dried morel mushrooms
7 ounces chicken livers, rinsed and trimmed
7 ounces cubed, fully cooked ham
2 large cloves garlic
½ pound ground pork
1 large egg
1 teaspoon ground black pepper
½ teaspoon salt
1 large bay leaf

Steps:

  • Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
  • Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
  • Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
  • Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

Nutrition Facts : Calories 147.1 calories, Carbohydrate 2.6 g, Cholesterol 116.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 12.5 g, SaturatedFat 3.1 g, Sodium 401.2 mg, Sugar 0.6 g

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