05 January, 2012

Chicken Liver Pate

The pate's are a spread for tartines or slices of bread made from liver. Almost any liver works but the most used are chicken, pork, rabbit. Of course, the higher end of pate is duck or goose pate. Nowadays you can buy pate of all kinds in cans but I've discovered (that what I should have remembered from my childhood) that you can easily can make your own pate in house.

INGREDIENTS (for a medium bowl):

  • 500 gr. chicken lliver;
  • 1 big onion;
  • 1 clove garlic;
  • 3-5 strips bacon;
  • 200 gr. butter;
  • 100 ml. white wine, dry (can use sherry, port, etc.);
  • 2-3 bay leaves;
  • 1 handful parsley;
  • salt, pepper, mustard seeds (optional).


First dorp a little knob of butter into a frying pan and add the onion cut julien and the minced garlic. After the onion has softened add the bacon cut into 1-2 cm. bits and fry to render the fat from it a little bit. After 10 minutes of cooking you add the chicken livers and cook them all on medium heat for 15 minutes stiring occasionally. Middway through the cooking process add the glass of wine. Oh, the flavors!
Season well with salt, pepper, bay. Beware the salt in the bacon. After the livers are well cooked through, add the chopped parsley and turn off the heat and let cool for a wile. Remove the hard bay leaves and blend all the composition in a food processor until smooth. Fill a serving bowl with the paste and seal the top of it with the rest of the butter that you've liquefied beforehand. I've gone easy on the butter, but you must know that the base recipe calls for 1 cm. thick butter cap on top of the pate bowl.
Refrigerate it when it has cooled enough and serve in the next few days on toast! Try it with toast and dijon mustard!

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