French Chopped Liver Pate Recipes
CREAMY CHICKEN LIVER PâTé
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams
EASY BEEF LIVER PâTé
A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.
Provided by Anya @ Prepare & Nourish
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- In a large stainless steel skillet, melt butter on medium heat.
- Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
- Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
- Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 108 kcal, Carbohydrate 5 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 ounces, TransFat 0.2 g, UnsaturatedFat 1.4 g
FRENCH CHOPPED CHICKEN LIVER PATE
Make and share this French Chopped Chicken Liver Pate recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 45m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
- Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
- Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.
Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 1.2, Cholesterol 117.1, Sodium 30.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 5.2
FRENCH CHOPPED-LIVER PATE
Steps:
- 1. Heat chicken fat or vegetable oil in saute pan over medium heat til hot and saute onion in it 20- 25 minutes, or until very soft and lightly golden. Add uncooked liver, and cook until just pink inside, a few minutes. 2. Place onions and liver in food processor with eggs, brandy and starch and process until smooth. Season to taste with salt and pepper. 3. Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.
FRENCH CHOPPED LIVER PâTé
The elegant Gilbert Simon invited me for tea in her beautiful apartment in Nîmes, a city in the south of France dating back to the Roman Empire. Born in Lyon, Madame Simon, who is in her late eighties, married a Jewish "Nîmois" whom she met at a dance. But then the Nazis came in 1942 and started taking Jewish families away. "We left before they could find us," she told me. "They were searching for my husband because he was a doctor here, working in the Resistance." When they left Nîmes, the Simons hid in the mountains. "We found a house to live in with our two little girls. The peasants sold us vegetables; sometimes they killed a lamb; they brought us cheese and butter. When we returned to Nîmes, it was very difficult. There were not very many Jews left." Today the majority of Jews are Sephardic, having immigrated to Nîmes in the 1960s from North Africa. Thinking back to happier and more prosperous times, this is the pâté she made through the years for her own family on Friday nights and the holidays, as well as for Jewish students who stayed with her while studying in Nîmes or nearby Aix-en-Provence.
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Broil the livers on a rack 4 inches from the heat for about 1 1/2 minutes on each side, or until there is no more blood. Drain the livers, and lower the oven temperature to 350 degrees.
- Heat the chicken fat or oil in a sauté pan, and sauté the onion or shallots slowly for 10 to 15 minutes, or until very soft and lightly colored. Add the livers, and cook until still lightly pink inside, just a minute or two.
- Place the livers, onion or shallots, eggs, and Cognac or port in a food processor fitted with a steel blade. Season with salt and freshly ground pepper to taste. Process until smooth.
- Decorate the bottom of a 9-inch loaf pan with the bay leaves, placed shiny side down. Spoon the liver mixture on top of them, tapping gently to get rid of any air bubbles. Set the pan into a bain-marie, and bake for 20 minutes. Cool, then unmold. Serve with rye bread.
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CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 Category Meat & Poultry Recipes, Chicken Recipes
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
EASY CHICKEN LIVER PâTé RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Calories 143 per servingCategory Appetizer
- In large skillet over medium–high heat, heat 1 tablespoon oil. Fry the chicken livers, turning the livers occasionally and lowering the heat as necessary, until browned on the outside and still pink on the inside, 3 to 5 minutes per side, depending on the size. Be careful not to overcook the livers or your pâté will be grainy. Go ahead and slice into a liver to check for doneness.
- Transfer the cooked livers to the bowl of a food processor and return the skillet to the stove over medium-low heat and add the remaining 2 teaspoons oil along with the shallots. Cook until the shallots have softened, about 3 minutes. Add the thyme to the skillet and then carefully pour the brandy into the skillet. (Use caution and stand back as you slowly and carefully add the brandy to the pan. The alcohol may ignite and flare up but will die down.) Continue to cook until the alcohol has reduced by half, about 3 minutes. Scrape the contents of the skillet into the food processor along with the chicken livers, add 10 tablespoons softened butter to the food processor, season with a little salt and pepper, and give it all a good whiz until it’s smooth. This could take up to 3 minutes. Taste the pâté and, if desired, add more brandy, thyme, salt, or pepper.
- To give the finished pâté a velvety texture, use a spatula to push the mixture through a very fine sieve or, for a more rustic texture, omit this step. Transfer the pâté to a ceramic or glass bowl. If you prefer to devour the pâté straight away spread it thickly on a piece of crusty bread, such as sliced baguette. If you prefer to use it within 24 hours, cover and refrigerate it for later. If you want to enjoy the pâté up to 1 week later, slowly melt 1 stick unsalted butter in a small saucepan until the golden liquid and the white milk solids separate from the liquid. Pour the golden clarified butter onto the pâté, leaving the milk solids in the pan. The pâté must be totally covered by the butter so that it’s airtight. Cover and refrigerate for up to 1 week.
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- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
- Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once the mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.
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From perfectlyprovence.co
Cuisine French, ProvencalCategory AppetizerServings 8Total Time 5 hrs 15 mins
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