Chicken Liver Paté With Port Wine And Pistachios Recipes
CHICKEN LIVER PATé WITH PORT WINE AND PISTACHIOS
Very easy with a subtle taste of port! Of course at the back of that cupboard near the stove you really need to keep a selection of liquors for cooking and baking! I confess that, not realising just how tasty this spread would be, and that I might want to put the recipe on Zaar, I resorted to glugs and splashes. But I think the measurements are about right! If you don't have pistachios, crush the same amount of toasted hazelnuts, almonds or cashews. Prep time assumes the chicken livers are clean and does not need much prep.
Provided by Zurie
Categories Spreads
Time 30m
Yield 1 3/4 cup
Number Of Ingredients 11
Steps:
- Put the white wine, brandy and HALF the port (50 ml) in a small pot with the onion, garlic and thyme. This will be about 1 cup liquid.
- Simmer until reduced to 1/3 cup or just over. (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!).
- During that time, melt the butter -- be generous; the usual cream is not added to this recipe. You need enough butter so you have butter left in the pan when the livers are done.
- Fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook -- cut a few open to see degree of done-ness. This will take about 10 minutes, and stir often.
- Put the chicken livers in a processor with ALL of the butter left in the pan, and then add the boiled-down liquor. If you used thyme sprigs like I did, you'll need to pick out the sprigs first.
- Add the salt and pepper.
- Whizz the livers. At this stage you'll need the extra port. Chuck it in, and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge).
- And this is where I am not sure of how much port I used extra! The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. Taste -- I used flaky sea salt and have no idea how much was needed.
- When the liver spread is velvety smooth, scrape out into a bowl, and fork in the nuts. Cover, cool, and then leave in fridge to firm up.
- The spread develops great flavour over the next day. Can be kept and used for up to a week.
More about "chicken liver paté with port wine and pistachios recipes"
PISTACHIO AND PORT CHICKEN LIVER PâTé | SAQ.COM
From saq.com
Category RecipesTotal Time 40 mins
CHICKEN LIVER PâTé | GUEST RECIPES | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
CHICKEN LIVER PATÉ WITH PORT WINE AND PISTACHIOS
From foodloversrecipes.com
CHICKEN LIVER PâTé WITH PISTACHIOS RECIPE - FOODREFERENCE.COM
From foodreference.com
MARY BERRY CHICKEN LIVER PâTé RECIPE - BRITISH RECIPES BOOK
From britishrecipesbook.co.uk
CHICKEN LIVER PATÉ WITH PORT WINE AND …
From foodloversrecipes.com
CHICKEN LIVER PATE WITH A PORT AND ALLSPICE JELLY
From thankfullynourished.com.au
BESTIA'S CHICKEN LIVER PATé RECIPE - IMBIBE MAGAZINE
From imbibemagazine.com
CHICKEN LIVER PATE (PâTé) WITH PORT WINE RECIPE
From youtube.com
GIVE CHICKEN LIVER PâTé A CHANCE! PISTACHIOS AND DUCK …
From thatothercookingblog.com
CHICKEN LIVER PATé WITH PORT WINE AND PISTACHIOS RECIPES
From tfrecipes.com
DELICIOUS CHICKEN LIVER PATE WITH PORT WINE RECIPE
From cbwineandfood.com
CHICKEN LIVER PAT WITH PORT WINE AND PISTACHIOS RECIPES
From tfrecipes.com
CHICKEN LIVER & PORT REDUCTION PâTé - 5-FLAVOURS.BLOGSPOT.COM
From 5-flavours.blogspot.com
CHICKEN LIVER PâTé - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHICKEN LIVER PâTé - UNCOMPLICATEDCHEF
From uncomplicatedchef.com
6 PORT WINE CHICKEN LIVER PATE RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
CHICKEN LIVER PATE WITH PISTACHIOS - RECIPE - COOKS.COM
From cooks.com
COGNAC AND PISTACHIO CHICKEN LIVER PâTé - THE CULINARY CHASE
From theculinarychase.com
QUICK CHICKEN LIVER PATé WITH CRANBERRIES AND PISTACHIOS
From naturopathicgourmet.blogspot.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 »
You'll also love
