Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken liver and brandy pâté. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken Liver And Brandy Pâté is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken Liver And Brandy Pâté is something that I have loved my whole life.
Learn how to make chicken liver pate with a twist with this easy recipe. 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.
To begin with this particular recipe, we have to prepare a few components. You can have chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Liver And Brandy Pâté:
- Make ready 10 Or so chicken livers
- Make ready 1 clove Garlic
- Take 3 Rashers of smoked streaky bacon
- Prepare 50 grams Salted butter
- Make ready 3 pinch Fresh sage leaves
- Make ready 3 Thyme sprigs
- Take 1 tbsp Good brandy
- Get 1 pinch Salt and black pepper
- Prepare 1 pinch Dried mixed herbs for garnish
- Take 1/2 small white onion or 2-3 shallots
And unlike so many of the pâtés we make that require a weighted terrine in You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then. Add chicken livers, brandy, salt, rosemary, pepper and nutmeg. Turn entire mixture into a food processor or blender. Whirl, stopping and scraping sides often, until smooth.
Steps to make Chicken Liver And Brandy Pâté:
- 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?.
Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat two tablespoons of the melted butter in a heavy-based frying pan. Season with salt and freshly ground black pepper. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being.
So that’s going to wrap this up for this exceptional food chicken liver and brandy pâté recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
