CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones. More Hors D'Oeuvre Recipes
Provided by Jacques Pépin
Categories Chicken
Total Time 35 minutes
Yield 6 to 8
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
SMOKED MACKEREL PâTé RECIPE - BBC FOOD
A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little.
Provided by Valentine Warner
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Serves 2
Number Of Ingredients 9
Steps:
- Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
- Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.
- Serve with spring onions or sourdough bread.
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- In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.
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