Extra Quick Chicken Liver And Bacon PÂtÉ Recipes

BACON & CHICKEN LIVER PATE

Steps:

• Melt the butter in a large pan.
• Add the bacon, garlic and onion and cook gently for 3 minutes.
• Stir in the chicken livers and cook for 5 minutes.
• Season liberally with salt and pepper.
• Stir in the herbs and mushrooms.
• Add the sherry and cook until the liquid has evaporated.
• Cool, then work in an electric blender until smooth.
• Stir in the cream and lemon juice.
• Spoon into a greased ovenproof dish.
• Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
• Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
• Allow to cool.
• Cover and chill until required.

CHICKEN LIVER PATE

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.

QUICK AND EASY CHICKEN LIVER PATE

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!

CHICKEN LIVER & PINEAU PâTé

Steps:

• Rinse the chicken livers and cut away any dark patches and small stringy threads. Pat dry with kitchen paper. Heat 25g of the butter in a frying pan until foaming, then add the lardons or bacon and fry until crisp. Add the garlic, chicken livers and thyme and fry briskly for about 5 mins, until they are evenly browned. They should be nicely browned on the outside, but pink inside and should feel squashy when pressed.
• Add the pineau, salt and pepper, then bubble for a few mins. Remove from the heat. Blitz the mixture in a food processor until smooth, then spoon into a jar or dish. Smooth the top.
• Melt the remaining butter, put a herb sprig or bay leaf on top of the pâté and pour over the butter, leaving the sediment behind. Leave to cool, then chill until set.4 Serve spooned from the dish with toasted brioche, a bowl of cornichons and a little sea salt.