Best 7 Chicken Liver Pate With Sour Cherries And Sage Toast Recipes

CHICKEN-LIVER PâTé

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

CHICKEN LIVER PâTé

Steps:

• Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
• Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
• Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
• Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

CHICKEN LIVER PATE

Steps:

• In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
• Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

EASY CHICKEN LIVER PATE

Steps:

• Set aside 1/2 cup butter to soften slightly.
• Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
• Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
• Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
• Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
• Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

CHICKEN LIVER PATE

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.

CHICKEN LIVER PATE WITH SOUR CHERRIES AND SAGE TOAST

Steps:

• To make the pâté:.
• In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
• Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
• In a large sauté pan, heat the butter over medium-high heat until melted.
• Add the onions and cook, stirring often, about 3 minutes, or until translucent.
• Add the garlic and cook 30 seconds, and then add the livers.
• Sprinkle with salt, allspice and pepper.
• Cook about 2 minutes, turning livers as needed.
• Add reserved brandy and increase heat to high.
• Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
• Immediately remove from heat and place mixture in a food processor.
• Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
• Pack pâté in a 2-cup crock or pâté mold.
• Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
• Serve with Sage Toast.
• To make Sage Toast:.
• Heat oven to 375 degrees.
• Meanwhile, heat oil and sage in a very small pan until just warmed.
• Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
• Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
• Sprinkle with salt and bake for about 10 minutes or until crisp.

DIVINE CHICKEN LIVER PATE

Steps:

• Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
• Spoon into blender.
• Add herbs and seasoning and blend well.
• Add the Apricot brandy to give a smooth and creamy texture.
• Pour into suitable dishes (about 3-4 small bowls).
• Smooth the top of pate in each bowl.
• Gently press a bay leaf into the surface of each.
• Top each bowl of pate with a little melted butter to prevent the air from discolouring.
• Chill.
• Serve garnished with parsley.