Vietnamese Chicken Liver Pate Recipes

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VIETNAMESE CHICKEN LIVER PATE



Vietnamese Chicken Liver Pate image

I'm posting due to my infatuation with Banh Mi. The Vietnamese Pate differs in that it's laced with fish sauce. The Banh Mi is traditional Vietnamese street food originally starting out as French baguettes with butter and pate. When you combine French colonial influence with the exotic flavors and abundant fresh herbs of Vietnam, along with some culinary innovation of the Vietnamese people, you are presented with an exquisite combination of color, texture, flavor and history. It's essentially an umami experience! Prep time includes an overnight milk soak. Recipe from: http://ediblyasian.info/recipes/vietnamese-chicken-liver-pate

Provided by gailanng

Categories     Chicken Livers

Time P1DT10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 lb chicken liver
1 cup milk (this is a flavor reducing step and is optional)
1/2 cup white wine or 1 tablespoon cognac
1 small onion, diced
6 garlic cloves, minced
2 teaspoons vietnamese fish sauce (Nuoc Mam)
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
8 tablespoons butter, softened (1 stick)
2 ounces butter, softened (to seal the top)

Steps:

  • Wash the chicken livers and remove any excess white or yellow membrane. Wash again. Sprinkle 1/2 teaspoon salt over the chicken livers and mix thoroughly.
  • Pour enough milk over the livers to cover. Refrigerate overnight. (Note: Soaking the chicken livers overnight in milk reduces the strength of liver flavor. I recommend to include this step.).
  • The next day, rinse the livers and chop into smaller pieces. Set aside.
  • Saute one small diced onion and six cloves of garlic. Don't worry if they aren't too uniform as everything gets pureed anyway.
  • When the onions have slightly softened, add the chopped livers and 1/2 cup white wine OR 1 tablespoon cognac.
  • Saute until cooked and continue simmering for another 5 minutes or so until liquid reduces. Add 1/2 teaspoon salt, 2 teaspoons fish sauce, and 1/2 teaspoon ground black pepper. Taste and adjust seasoning if necessary.
  • Set mixture aside to slightly cool.
  • After alowing the mixture to cool a bit then puree in a food processor along with one stick (8 tablespoons) of butter. The heat of the warm mix will melt the butter and allow easy incorporation. Process until smooth. Pour mixture into ramekins lightly coated with butter.
  • Add just enough butter to coat the top of each container to prevent drying of the surface of the pate. Note: it is best to melt the butter at its lowest possible temperature, this will prevent re-liquefying of the pate and then pour this on as a thin layer on top of the pate in the dishes. Store refrigerated.
  • IMPORTANT NOTES: Regular butter to seal the Pate will need to be brought to room temperature to allow the butter seal to be spreadable. For food safety, the Pate must not be unrefrigerated for more than 2 hours in total time after cooking. This means if it is brought out of the fridge for use then returned, It is only safe for a total sum of two hours out of the fridge. If it's during hot weather or a very warm room {more than 90F}, then this time must be reduced to one hour. It is best to cut off a segment and place it on a serving dish returning the sealed unused portion immediately to the refrigerator to eliminated the doubt. The pate will keep in the fridge for five days. It may be stored frozen for 1 month. Make sure that the pate is covered if returned to the fridge after the butter seal has been cut.
  • ONE MORE NOTE: After cooking, liver tends to turn a pasty gray and ashen color which is quite unappealing. Add a few drops of red food coloring for aesthetics, if desired.

Nutrition Facts : Calories 180.6, Fat 15.8, SaturatedFat 9.7, Cholesterol 118.3, Sodium 477.5, Carbohydrate 3, Fiber 0.2, Sugar 0.5, Protein 5

CHICKEN LIVER PATE



Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Categories     Sandwich     Chicken     Side     Bake     Boil

Yield makes one 3-pound loaf

Number Of Ingredients 13

1 small yellow onion, cut into 1/2-inch chunks
5 large cloves garlic, roughly chopped
1/2 pound pork fatback, cut into 1/2-inch pieces (about 1 cup)
1 pound chicken livers, yellowish membranes trimmed
2/3 pound ground pork, coarsely chopped to loosen
1/3 pound ground beef, preferably chuck, coarsely chopped to loosen
2 eggs
3 tablespoons Cognac
3/4 teaspoon black pepper, preferably freshly ground
1 tablespoon salt
3/4 teaspoon Chinese five-spice powder
Butter for greasing pan and parchment paper
2 or 3 bay leaves

Steps:

  • Put the onion and garlic in a food processor and pulse to mince. Transfer to a large bowl and add the pork fatback, chicken livers, ground pork and beef, eggs, Cognac, pepper, salt, and five-spice powder. Mix well with a rubber spatula.
  • Working in batches, grind the ingredients in the food processor to a fine, smooth, light tan mixture, transferring each batch to another bowl as it is ready. Each batch will take a few minutes, and you will have to pause occasionally to scrape down the sides. When all the ingredients have been ground, beat them with the spatula to blend well. If you want to check the seasoning, sauté a spoonful in a little skillet until it is well done, let cool, taste, and then correct if necessary.
  • Position a rack in the middle of the oven and preheat to 350°F. Bring a kettle of water to a boil and lower the heat to keep it hot.
  • Butter a 6-cup loaf pan. Pour in the pâté mixture and smooth the top with the spatula. Bang the pan on the countertop or table to remove air bubbles. Center the bay leaves on top of the paté. Butter a piece of parchment paper large enough to cover the top of the pâté and place it, buttered side down, over the paté. Then cover the pâté with aluminum foil, allowing a 1-inch overhang. Place the loaf pan in a baking or roasting pan. Pour enough boiling water into the pan to come 1 inch up the sides of the loaf pan. Bake the paté for 1 1/2 to 1 3/4 hours, or until the internal temperature registers about 160°F on an instant-read thermometer.
  • Remove the baking pan from the oven and set the paté aside to cool for 1 hour. Place a twin pan (or board) and a 5-pound weight, such as a brick or a few food cans, directly on top of the paté; this compacts it and creates a smooth texture. When the paté is completely cool, remove the weight. Refrigerate it and let it mature for 1 or 2 days.
  • To serve, unmold the cold pâté, removing and discarding the foil and parchment paper. Cut the pâté into thin slices or a thick slab. Blot away the juices with paper towels and then lay the slices or slab on a serving plate. Let the paté come to room temperature before serving. You can include it in a Western-style charcuterie spread, or use it in your next Vietnamese baguette sandwich. The paté keeps well in the refrigerator for 10 days. I advise against freezing it, however, as it turns soggy.
  • FINDING FATBACK
  • Pork fatback is an old-fashioned cooking fat that can be difficult to find. Your best bet is to go to a market that caters to a porkloving clientele, such as an Asian or Mexican market. The fatback may not be in the meat case, but just ask the butcher for it. At my local Mexican market, the butcher is always tickled by my request for grasa (fat). He proudly emerges from the cooler with a thick piece with the cuero (skin) still attached.
  • To ensure that I have a supply if fatback on hand, I buy a pound or two. I set aside the portion I am using immediately and then I divide the remaining fat into pieces the size of a deck of playing cards (about two ounces), wrap each one tightly in plastic wrap, and freeze them all in a zip-top plastic bag. Fatback will keep in the freezer for up to nine months. Before using or freezing fatback, remove any skin, if necessary. A little meat attached is fine.

DANISH CHICKEN LIVER PATE



Danish Chicken Liver Pate image

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

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

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

15-MINUTE CHICKEN LIVER PATE



15-Minute Chicken Liver Pate image

Who says sophisticated hors d'oeuvres have to be complicated? This pate takes about 15 minutes to prepare, yet has the flavor of centuries of Old World tradition. Can be made several days ahead of time.

Provided by Jedley

Categories     Spreads

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb chicken liver
1 cup onion, chopped
1 garlic clove, minced
1/2 cup butter
1/2 cup heavy cream
3 tablespoons brandy (or bourbon)
1 teaspoon salt
1/2 teaspoon ground black pepper
thyme
marjoram
sage

Steps:

  • Cook onion and garlic in 1 tbsp of the butter until soft.
  • Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
  • Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
  • Transfer to terrine, cover and chill.
  • Serve with crostini and crackers.

Nutrition Facts : Calories 194.9, Fat 15.8, SaturatedFat 9.3, Cholesterol 197.7, Sodium 335.4, Carbohydrate 2.1, Fiber 0.3, Sugar 0.7, Protein 8.2

CURRIED CHICKEN LIVER PâTé



Curried Chicken Liver Pâté image

Categories     Condiment/Spread     Chicken     Onion     Poultry     Curry     Brandy     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

1 onion, thinly sliced
2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
1 lb chicken livers, trimmed and rinsed
2 teaspoons curry powder
2 teaspoons paprika
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
3 tablespoons brandy
Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper

Steps:

  • Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

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Top Asked Questions

How to cook chicken liver pâté?
Add the chicken livers, pork and salt to the pan and cook on medium heat until they are done through (approx. 15 minutes). 4. In the meantime, soft boil the egg. If the yolk is still runny, the texture of the pâté will become very creamy.
How do you prepare liver pate for a Vietnamese sandwich?
This creamy and buttery chicken liver pate is an easy to follow recipe and you'll want to make this for any Vietnamese bánh mì sandwich. Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.
What is the difference between Pate and liver in Vietnamese food?
While liver is the main ingredient in pâté, spices and herbs are used to bring out the richness and sweetness of the liver. The pate is used generally as a condiment to moisten the sandwich. What is the best store bought pate for Vietnamese Banh Mi?
How do you make pâté in Vietnam?
Homemade pâté can be made by mixing chicken livers, ground pork, breadcrumbs, sugar, salt and garlic into a puree and then baking it in the oven. What are the main ingredients of a real Vietnamese Banh Mi sandwich? There are many variations of banh mi buns.

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