PATE LIVER RECIPES
LIVER PATE RECIPE | ALLRECIPES
A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.
Provided by William Anatooskin
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Total Time 1 hours 45 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
- Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.
Nutrition Facts : Calories 115.8 calories, CarbohydrateContent 1.3 g, CholesterolContent 120.8 mg, FatContent 10 g, FiberContent 0.2 g, ProteinContent 5 g, SaturatedFatContent 5.9 g, SodiumContent 135 mg, SugarContent 0.4 g
CHICKEN LIVER PâTé RECIPE | BBC GOOD FOOD
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 539 calories, FatContent 43 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.5 milligram of sodium
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CHICKEN-LIVER PâTé RECIPE - NYT COOKING
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
- 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.
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CHICKEN LIVER PâTé RECIPE | BBC GOOD FOOD
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
From bbcgoodfood.com
Total Time 25 minutes
Category Starter
Cuisine British
Calories 539 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Starter
Cuisine British
Calories 539 calories per serving
- 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.
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CHICKEN-LIVER PâTé RECIPE - NYT COOKING
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
- 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.
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From foodnetwork.com
Reviews 5
Total Time 6 hours 40 minutes
Category appetizer
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Reviews 5
Total Time 6 hours 40 minutes
Category appetizer
Cuisine french
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Reviews 3.3
Total Time 30 minutes
Category Appetizers
Calories 48 g per serving
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This starter is simple and quick to make and is absolutely delicious on toast with a spot of spicy chutney.
From bbc.co.uk
Reviews 4.8
Cuisine French
From bbc.co.uk
Reviews 4.8
Cuisine French
- When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney.
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Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.
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Reviews 5.0
Total Time 1 hours
Calories 525.9 per serving
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Reviews 5.0
Total Time 1 hours
Calories 525.9 per serving
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