Chicken Liver And Brandy Pâté. Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat.
The brandy a delicious and warming kick to every spread on toast. Though usually bought, chicken liver pate is a quick and easy recipe to do at home in a food processor. Heat the butter in a large frying pan Add the chicken livers. You can cook Chicken Liver And Brandy Pâté using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chicken Liver And Brandy Pâté
- You need 10 of Or so chicken livers.
- You need 1 clove of Garlic.
- Prepare 3 of Rashers of smoked streaky bacon.
- Prepare 50 grams of Salted butter.
- It’s 3 pinch of Fresh sage leaves.
- Prepare 3 of Thyme sprigs.
- You need 1 tbsp of Good brandy.
- It’s 1 pinch of Salt and black pepper.
- Prepare 1 pinch of Dried mixed herbs for garnish.
- Prepare 1/2 small of white onion or 2-3 shallots.
Add the brandy and allow to bubble for a few minutes. Melt half the butter in a large frying pan on medium. Melt remaining butter in same pan on high. Stir in tarragon and brandy; bring to the boil.
Chicken Liver And Brandy Pâté step by step
- Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned.
- Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned..
- Add the brandy and cook till the livers are cooked through. Whole process should take about 10 – 12 minutes..
- Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool..
- In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable..
- Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top.
- Allow to set in the fridge for at least 2 hours before eating. The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?..
Ilse van der Merwe's Ultimate chicken liver pâté with brandy & cream Ilse says: "This recipe contains all the great ingredients for a fabulous grown-up pâté: chicken livers, onions, garlic, butter, fresh thyme, cream and brandy. Use a stick blender or food processor to process it to a very smooth pulp, then refrigerate until set. […] Jacques Pépin's chicken liver pâté recipe is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture. Chicken liver and brandy pate is exceptionally quick and easy to make, so it is something that even those who are inexperienced in the kitchen can make. It is delicious as a quick lunch, and it is a great option for a starter if you are hosting a dinner party.
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