I've always used Delias Pate recipe with modifications based on what I had in my pantry.
So here goes.
Serves 6
Ingredients
225g (8oz) chicken livers
225g (8oz) butter, at room temperature
2 tablespoons brandy (optional)
2 cloves garlic (1 works fine also)
1 teaspoon fresh thyme or ¼ teaspoon dried thyme
Salt and freshly ground black pepper
Method:
225g (8oz) butter, at room temperature
2 tablespoons brandy (optional)
2 cloves garlic (1 works fine also)
1 teaspoon fresh thyme or ¼ teaspoon dried thyme
Salt and freshly ground black pepper
Method:
Melt 25g (1oz) of the butter in a frying pan and add the
chicken liver to it.
Fry them for approx. 5 minutes, keeping them on the move.
Remove from the pan and transfer to a food processor or blender.
Melt 150g (5oz) of butter and add this to the blender.
Deglaze the pan using the brandy and add this to the liver.
Then add the garlic, thyme and seasoning.
Blend this until you have a smooth puree.
Transfer to an appropriate container or individual ramekins.
Melt the remaining butter and pour over the pate to form a ‘lid’.
Leave to set and get cold.
Can be refrigerated for 2 days or frozen for 1 month.
Serve with toasted baguette slices and red onion jam or any sweet relish.
Fry them for approx. 5 minutes, keeping them on the move.
Remove from the pan and transfer to a food processor or blender.
Melt 150g (5oz) of butter and add this to the blender.
Deglaze the pan using the brandy and add this to the liver.
Then add the garlic, thyme and seasoning.
Blend this until you have a smooth puree.
Transfer to an appropriate container or individual ramekins.
Melt the remaining butter and pour over the pate to form a ‘lid’.
Leave to set and get cold.
Can be refrigerated for 2 days or frozen for 1 month.
Serve with toasted baguette slices and red onion jam or any sweet relish.
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