CHICKEN LIVER AND TARRAGON PATE
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
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
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
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
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
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
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
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
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
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
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
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
More about "chicken liver and tarragon pate recipes"
TOP 44 EASY CHICKEN LIVER PATE RECIPE - BESTRECIPESFREE.COM
From bestrecipesfree.com
CHICKEN LIVER PATE WITH CAPERS - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
CHICKEN-LIVER PATE RECIPE | RECIPELAND
From recipeland.com
CHICKEN LIVER PâTé WITH TARRAGON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN LIVER PâTé (WITH CRANBERRIES) - SAVA'S KITCHEN
From savaskitchen.com
10 BEST CHICKEN LIVER PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN LIVER PATE - CAROLINE'S COOKING
From carolinescooking.com
CHICKEN LIVER & TARRAGON PATE | STALKERVILLE
From stalkerville.net
JEWISH-STYLE CHICKEN LIVER PâTé RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN LIVER PâTé USES - 10 DIFFERENT WAYS! - THE …
From blog.thebailiwickacademy.com
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
ANNE'S KITCHEN: CHICKEN LIVER AND TARRAGON PATE
From anneskitchen1.blogspot.com
QUICK CHICKEN LIVER AND TARRAGON PATé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN LIVER, MUSHROOM AND ALMOND PATé RECIPE - PILLSBURY.COM
From pillsbury.com
BEST CHICKEN LIVERS - THERESCIPES.INFO
From therecipes.info
RUSSIAN CHICKEN LIVER PATE RECIPE - GALA IN THE KITCHEN
From galainthekitchen.com
EASY CHICKEN LIVER PâTé (KETO, PALEO, WHOLE 30) - YANG'S …
From yangsnourishingkitchen.com
CHICKEN LIVER PATE - TUSCAN CROSTINI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
QUICK CHICKEN LIVER PATE RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
CHICKEN LIVER PATE RECIPE – HUNTER AND GATHER FOODS
From hunterandgatherfoods.com
HOW TO MAKE CHICKEN LIVER PATE (VIDEO!) | WHOLESOME YUM
From wholesomeyum.com
TUSCAN-STYLE CHICKEN LIVER PâTé - LA CUCINA ITALIANA
From lacucinaitaliana.com
TRADITIONAL FRENCH CHICKEN LIVER PATé - WHATS4CHOW
From whats4chow.com
CHICKEN LIVER AND TARRAGON PATE RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN LIVER PâTé RECIPE (GREAT FOR VIETNAMESE BáNH Mì
From hungryhuy.com
THE BEST EVER CHICKEN LIVER PATE - DRIZZLE AND DIP
From drizzleanddip.com
CHICKEN LIVERS WITH TARRAGON - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
BESTIA'S CHICKEN LIVER PATé RECIPE - IMBIBE MAGAZINE
From imbibemagazine.com
TAGLIATELLE WITH CHICKEN LIVER; A RECIPE FROM EMILIA-ROMAGNA.
From the-pasta-project.com
PALEO CHICKEN LIVER PATE - THERESCIPES.INFO
From therecipes.info
CHICKEN LIVER PATé | FOOD CHANNEL
From foodchannel.com
RECIPES WITH LIVER AND TARRAGON (PAGE 1) - FOODFERRET
From foodferret.com
CHICKEN LIVER PATE TARRAGON | CHICKEN LIVERS, CHICKEN LIVER PATE ...
From pinterest.com
EASY CHICKEN LIVER PATé RECIPE - TWO LAZY GOURMETS
From allwaysdelicious.com
CHICKEN LIVER PATE RECIPE : SBS FOOD
From sbs.com.au
PASTIS CHICKEN LIVER PâTé | RICARDO
From ricardocuisine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN LIVER AND HAZELNUT PATé | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #appetizers #poultry #australian #chicken #meat #chicken-livers
You'll also love