Pork And Chicken Liver Pate With Hazelnuts And Truffles Recipes

PORK LIVER PATE

Steps:

• Mix well.
• Add salt and pepper.
• Place in a loaf pan and bake 325 degrees for 2 hours or less.
• Let cool in pan.
• This freezes well.

POULTRY LIVER PATE WITH TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
• Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
• Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.

CHICKEN LIVER PARFAIT

Steps:

• Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
• Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
• Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

CHICKEN LIVER PATE WITH CURRANTS

Steps:

• Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
• Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
• Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

PORT & CHICKEN LIVER PâTé

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.

RUSTIC FRENCH PORK AND CHICKEN PâTé

Steps:

• Make sure the meat is quite cold, then cut it in 1-inch strips. Grind .75 of the pork shoulder and chicken, plus half the pancetta, to a medium grind. (Or have your butcher do the grinding for you.)
• Grind the remaining pork, chicken and pancetta to a coarse grind, or cut by hand with a sharp knife into small cubes about 1/8 inch.
• Combine all the meat in a large bowl. Add the salt, garlic, sage and thyme. Pour the wine and Cognac over it, then knead seasonings into the mixture with a wooden spoon, your hands or the paddle attachment of a stand mixer.
• In a spice mill or mortar, grind the peppercorns, coriander seeds, fennel seeds and cloves to a fine powder. Add to the mixture, along with nutmeg, cinnamon and cayenne. Mix again.
• Heat the oven to 375 degrees. Pat the seasoned pate; mixture into a 2.5-quart loaf pan. Press the bay leaf on the surface, then cover the pan tightly with foil. (Refrigerate overnight if desired; bring to room temperature before baking.) Place in a deep-sided roasting pan and add hot water to reach half way up the dish. Bake on the middle shelf for about an hour, or until the internal temperature of the pate is 160 degrees.
• Carefully remove from the oven and cool in the loaf pan, then wrap well and refrigerate for at least 24 hours before serving. Keeps a week or more.

CHICKEN LIVER PâTé

Steps:

• Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.
• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.
• Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)
• Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.

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.

PORK AND CHICKEN LIVER PATE WITH HAZELNUTS AND TRUFFLES

Steps:

• Cut the pork and marinate with shallots, garlic, and sauterne. Grind ½ through small die, and then ½ through medium die. Grind all together, mix with chopped truffles and toasted hazelnuts. Cook a piece to taste in a plastic wrap in boiling water. Let chill before tasting. Line a terrine mold with pan spray, then lay down plastic wrap to line the mold. Pack in the ground meat. Tamper the molds to get out air bubbles. Bake in a 300 degree oven in a water bath until they reach 134 degrees internal temperature. Press the terrines with a weight and let cool. Slice and serve with carrots, mustards and cornichons.