Chicken Liver Pate
24 July 2011, 02:38 PM
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Lou,
I make this quite often with fresh or frozen chicken livers. Rather than use all butter you can make a slightly healthier version using low fat creme fraiche which gives a better taste and a slightly softer smoother texture. This recipe is great for freezing as well
Fry 500 g of trimmed chicken livers until pink in a little butter and allow to cool.
Fry 2 shallots, finely diced in a little butter
When cool add a pinch of salt and pepper to taste
Mix in 75g butter (not melted or it will go solid).
Add 1 tbsp olive oil and a small sprig of thyme and a clove of crushed garlic
Then add 50 ml brandy and stir in 150 ml creme fraiche
Then put the whole mixture through a mouli to get a lovely smooth texture. If you not got a mouli use a liquidiser on pulse setting or push through a sieve.
Put mixture in little ramekins
Finally melt a little butter and allow the solids to sttle, then pour the liquid over the pate in the ramekins.
Serve with hot home made melba toasts and a little caramelised chutney.
Bliss!!
Chip
I make this quite often with fresh or frozen chicken livers. Rather than use all butter you can make a slightly healthier version using low fat creme fraiche which gives a better taste and a slightly softer smoother texture. This recipe is great for freezing as well
Fry 500 g of trimmed chicken livers until pink in a little butter and allow to cool.
Fry 2 shallots, finely diced in a little butter
When cool add a pinch of salt and pepper to taste
Mix in 75g butter (not melted or it will go solid).
Add 1 tbsp olive oil and a small sprig of thyme and a clove of crushed garlic
Then add 50 ml brandy and stir in 150 ml creme fraiche
Then put the whole mixture through a mouli to get a lovely smooth texture. If you not got a mouli use a liquidiser on pulse setting or push through a sieve.
Put mixture in little ramekins
Finally melt a little butter and allow the solids to sttle, then pour the liquid over the pate in the ramekins.
Serve with hot home made melba toasts and a little caramelised chutney.
Bliss!!
Chip
24 July 2011, 03:59 PM
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Roughly.........
Small/medium onion. Chop finely. Fry in butter.
Add carton of chicken livers and fry for a few mins leaving insides slightly pink
Add 1/2 large carton double cream
Slug of brandy. Salt & pepper.
Puree
Into ramekins, flood top with melted butter.
Melba toast
Can I come?
dl
Small/medium onion. Chop finely. Fry in butter.
Add carton of chicken livers and fry for a few mins leaving insides slightly pink
Add 1/2 large carton double cream
Slug of brandy. Salt & pepper.
Puree
Into ramekins, flood top with melted butter.
Melba toast
Can I come?
dl
I fancy either beef wellington or a rack of welsh lamb cooked pink with a red wine sauce and fondant potatoes.
24 July 2011, 06:31 PM
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Rack or a boned shoulder
OR
Rib on the bone?
d
============
24 July 2011, 06:58 PM
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David,
My pastry is never soggy (maybe a little on the bottom) on my Wellington. I always add a little Brussels pate to the duxelle as well which is nice. Served with a good rich Madeira sauce.
Rib is a lovely joint when cooked on the bone as is a boned shoulder coated with honey as long as its good quality meat of course.
Chip
My pastry is never soggy (maybe a little on the bottom) on my Wellington. I always add a little Brussels pate to the duxelle as well which is nice. Served with a good rich Madeira sauce.
Rib is a lovely joint when cooked on the bone as is a boned shoulder coated with honey as long as its good quality meat of course.
Chip
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