Tuesday, April 22, 2008

chicken liver pate

Chicken Livr Pate

I always believe that I can cook anything. I would just need to go round it a few times in order to cook it right.

Like cooking "Chicken Liver Pate" - it seemed to be difficult at first, then when you get to cook it a few times. You will learn how to cook it.

Anyway, I like mine served with Melba Toast or French Baguette.

Find below a simple recipe by Angela Griffin (from BBC food)


220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
salt and freshly ground black pepper
1 bay leaf, to garnish
2-3 fresh cranberries, to garnish


1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.

5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.


noble pig said...

This looks amazing. I can't tell you how much I adore chicken liver pate. My husband always makes it and it's divine. I would like to try this recipe too.

Brittany said...

It look just like what you can get in the little french bistros! Lovely!!