CHICKEN LIVER AND TARRAGON PATE
Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that.
Provided by Lene8655
Categories Chicken Livers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
- Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
- Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
- To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
- Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.
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Abdisalam madar
[email protected]This recipe is a keeper! I will definitely be making this pâté again.
Repo Nicholas
[email protected]This pâté is a waste of time and money. Don't bother making it.
Sheraz Kiani
[email protected]I followed the recipe exactly, but my pâté turned out grainy. I'm not sure what went wrong.
Ju_Sheisty
[email protected]This pâté was a disappointment. It was bland and lacked flavor.
Brian Wanok
[email protected]I'm not sure I would make this pâté again. It was a lot of work, and the flavor wasn't as good as I expected.
Hanging with Rick
[email protected]This pâté is very rich, so a little goes a long way.
Simphiwe Khoza
[email protected]I had some trouble finding chicken livers at my local grocery store. I ended up having to order them online.
Rhaman Imon
[email protected]I followed the recipe exactly, but my pâté turned out a little too salty. I think I'll use less salt next time.
Devin Mailloux
[email protected]This pâté is a bit expensive to make, but it's definitely worth the splurge.
Motootua Savaliga
[email protected]I'm not a fan of pâté, but I really liked this one. It's very smooth and flavorful.
Barry Lewis
[email protected]This pâté is so versatile. You can serve it on crackers, bread, or even vegetables.
mohammed gomaa
[email protected]I made this pâté for a party, and it was a huge hit. Everyone loved it!
Maria Khan
[email protected]This pâté is a great way to use up leftover chicken livers. It's also a delicious and elegant appetizer.
Mir Ali
[email protected]I've never made pâté before, but this recipe was easy to follow. It turned out perfectly, and I'm so glad I tried it.
Benjamin Kihima
[email protected]This pâté is so smooth and creamy, it's like eating a cloud. The flavors are delicate and perfectly balanced.
Ibrahim Nagy
[email protected]I'm not a huge fan of chicken livers, but I really enjoyed this pâté. The tarragon and brandy really help to balance out the flavor of the livers.
Jahedul islam Jahed
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The pâté is so delicious, and it's perfect for a special occasion.
Elsabe Brummer
[email protected]I've made this pâté several times now, and it's always a hit. My friends and family love it!
Tina Campbell
[email protected]This pâté is absolutely divine! The combination of chicken livers, tarragon, and brandy is exquisite. It's so smooth and creamy, and the flavors are perfectly balanced.