Anyone got a Liver Pate Recipe?!
Thanks!.Www@FoodAQ@Com
Answers:
CHICKEN LIVER PATE:
NGREDIENTS
1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
1/4 pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
1/3 (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste
DIRECTIONS
Melt butter in a medium saucepan over medium heat!. Stir in garlic, onion and chicken livers!. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink!.
Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper!. Blend until smooth!. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving!.
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MUSHROOM LIVER PATE:
INGREDIENTS
1/4 pound fresh mushrooms, finely chopped
1 tablespoon butter or margarine
1 (8 ounce) package braunschweiger
1/2 cup sour cream
1 tablespoon finely chopped green onion
1/2 teaspoon Dijon mustard
dash cayenne pepper
Minced fresh parsley
DIRECTIONS
In a skillet, saute mushrooms in butter until tender!. Remove from the heat!. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well!. Press into a 1-1/2 cups bowl lined with plastic wrap!. Cover and refrigerate until serving!. Invert onto a plate; garnish with parsley!.Www@FoodAQ@Com
NGREDIENTS
1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
1/4 pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
1/3 (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste
DIRECTIONS
Melt butter in a medium saucepan over medium heat!. Stir in garlic, onion and chicken livers!. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink!.
Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper!. Blend until smooth!. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving!.
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MUSHROOM LIVER PATE:
INGREDIENTS
1/4 pound fresh mushrooms, finely chopped
1 tablespoon butter or margarine
1 (8 ounce) package braunschweiger
1/2 cup sour cream
1 tablespoon finely chopped green onion
1/2 teaspoon Dijon mustard
dash cayenne pepper
Minced fresh parsley
DIRECTIONS
In a skillet, saute mushrooms in butter until tender!. Remove from the heat!. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well!. Press into a 1-1/2 cups bowl lined with plastic wrap!. Cover and refrigerate until serving!. Invert onto a plate; garnish with parsley!.Www@FoodAQ@Com
Sure, here is one !.!.!.!.!.!. = )
Chicken Liver Pate
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
In a bowl, soak the livers in the milk for 2 hours!. Drain well!.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat!. Add the onions and cook, stirring, until soft, about 3 minutes!. Add the garlic and cook until fragrant, about 30 seconds!. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes!. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender!.
Remove from the heat and let cool slightly!. Discard the bay leaves!.
In a food processor, puree the liver mixture!. Add the remaining butter in pieces and pulse to blend!. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste!.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each!. Cover with plastic and refrigerate until firm, at least 6 hours!.Www@FoodAQ@Com
Chicken Liver Pate
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
In a bowl, soak the livers in the milk for 2 hours!. Drain well!.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat!. Add the onions and cook, stirring, until soft, about 3 minutes!. Add the garlic and cook until fragrant, about 30 seconds!. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes!. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender!.
Remove from the heat and let cool slightly!. Discard the bay leaves!.
In a food processor, puree the liver mixture!. Add the remaining butter in pieces and pulse to blend!. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste!.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each!. Cover with plastic and refrigerate until firm, at least 6 hours!.Www@FoodAQ@Com
Pate Private Reserve
1 pound chicken livers
Sea salt, to taste
Freshly ground black pepper, to taste
4 tablespoons butter
1/2 pound mushrooms, sliced thin
1/2 cup sliced green onions
2/3 cup dry red wine
2 bay leaves
2 cloves garlic, pressed
4 teaspoons drained green peppercorns
2 tablespoons Mexican brandy
Clean the chicken livers, removing the connective tissue and any silver skin!. Season them with salt and pepper!.
In a large heavy skillet, over a mediumhigh heat, melt the butter!. Saute the chicken livers 5 minutes!. Remove them from the skillet and set aside!.
To the same skillet, add the mushrooms and green onions!. Cook 5 minutes!. Add the wine, bay leaves, and garlic!. Cover the skillet and cook 15 minutes!. Remove the bay leaves!.
In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half!. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor!. Blend until very smooth!. Add more salt, if needed!.
Spoon the pate into a decorative container or bowl, and cover with foil!. Chill for at least 6 hours!.
Serve with toasted thinly sliced bagel rounds or toasted French bread!.Www@FoodAQ@Com
1 pound chicken livers
Sea salt, to taste
Freshly ground black pepper, to taste
4 tablespoons butter
1/2 pound mushrooms, sliced thin
1/2 cup sliced green onions
2/3 cup dry red wine
2 bay leaves
2 cloves garlic, pressed
4 teaspoons drained green peppercorns
2 tablespoons Mexican brandy
Clean the chicken livers, removing the connective tissue and any silver skin!. Season them with salt and pepper!.
In a large heavy skillet, over a mediumhigh heat, melt the butter!. Saute the chicken livers 5 minutes!. Remove them from the skillet and set aside!.
To the same skillet, add the mushrooms and green onions!. Cook 5 minutes!. Add the wine, bay leaves, and garlic!. Cover the skillet and cook 15 minutes!. Remove the bay leaves!.
In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half!. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor!. Blend until very smooth!. Add more salt, if needed!.
Spoon the pate into a decorative container or bowl, and cover with foil!. Chill for at least 6 hours!.
Serve with toasted thinly sliced bagel rounds or toasted French bread!.Www@FoodAQ@Com
I love liver pate, but I don't have the patience to make it, so I buy it!. A friend of mine buys Jones' Liverwurst (it's near the hot dogs) and she mushes it up with a fork, and serves it with crackers!. Tastes fine to me!.Www@FoodAQ@Com
gagWww@FoodAQ@Com
Hope you like this:
If you long to eat some of the rough country paté available all over France, but in short supply here, why not make some!? You won't believe how blissfully easy it is, and using a processor instead of buying the meat ready-minced makes it coarser and chunkier!. Serve it for lunch with a side salad or watercress, some crisp cornichons and char-grilled or toasted country bread, and, if you close your eyes, you're in France! Warning! Don't be tempted to buy lean meat – the presence of fat is essential!. What happens is that as it cooks it will dissolve and surround the paté, and although you won't be eating it, it is essential for keeping the paté moist
Serves 10-12
Ingredients
12 oz (350 g) shoulder of British veal
1 lb (450 g) British pork streaky rashers, with as much fat as possible
10 oz (275 g) dry-cured smoked streaky British bacon
8 oz (225 g) British pigs' liver
20 juniper berries
20 whole black peppercorns
1 heaped teaspoon salt
? rounded teaspoon ground mace
2 large cloves garlic, crushed
1 heaped teaspoon chopped fresh thyme
4 fl oz (120 ml) dry white wine
1 fl oz (25 ml) brandy
To garnish:
fresh bay leaves
a few extra juniper berries
You will also need a terrine with a 3 pint (1!.75 litre) capacity or 2 lb (900 g) loaf tin!.
You'll find it's best to process the different meats one at a time (finishing with the pigs' liver, as this is the messiest)!. Begin by cutting the meat into rough pieces, then place them in the food processor bowl and process until quite finely chopped!. Next, tip each meat in turn into a large mixing bowl and mix them together very thoroughly!. Now coarsely crush first the juniper berries and then the black peppercorns in a pestle and mortar and add these to the meat, along with 1 heaped teaspoon of salt, the mace, garlic and thyme!. Now you need to mix again even more thoroughly to distribute all the flavours evenly!. After this, add the wine and brandy and give it a final mix, then cover the bowl with a cloth and leave it in a cool place for a couple of hours to allow the flavours to be absorbed!.
Before cooking the paté, pre-heat the oven to gas mark 2, 300°F (150°C)!. Then pack the mixture into the terrine or loaf tin and decorate the top with the bay leaves and the extra juniper berries!. Place the terrine or tin in a roasting tin half-filled with hot water on the centre shelf of the oven and leave it there for about 1? hours!. By the time it has cooked, the paté will have shrunk quite a bit!. Remove it from the oven and allow it to cool without draining off any of the surrounding juices; once the paté has cooled, the surrounding fat and jelly will keep it beautifully moist!.
When the paté is cold, place a double strip of foil across the top and put a few weights on to press it down for at least a few hours – this pressing isn't essential but it helps to make the paté less crumbly if you want to serve it in slices!. If you don't have any scale weights, use any heavy object: bricks, tins of food or any innovation you can think of instead!. If you don't weight it you can serve it in chunks rather than slices!. Then, place the paté, weights and all, into the fridge overnight!.
To serve the paté you need to take it out of the fridge at least 30 minutes ahead, to return it to room temperature, then turn it out of the terrine or loaf tin and remove the surrounding jelly and any fat!. Slice and serve with cornichons, watercress and hot toasted or chargrilled bread, or some very crusty, fresh bread!.
For char-grilled bread: pre-heat a char-grill pan for about 10 minutes so that it is really hot!. Cut your chosen bread into fairly thick slices, then lay them on the char-grill pan!. Turn over when they have got nice dark stripes (about 40 seconds if the pan is really hot) and repeat on the other sideWww@FoodAQ@Com
If you long to eat some of the rough country paté available all over France, but in short supply here, why not make some!? You won't believe how blissfully easy it is, and using a processor instead of buying the meat ready-minced makes it coarser and chunkier!. Serve it for lunch with a side salad or watercress, some crisp cornichons and char-grilled or toasted country bread, and, if you close your eyes, you're in France! Warning! Don't be tempted to buy lean meat – the presence of fat is essential!. What happens is that as it cooks it will dissolve and surround the paté, and although you won't be eating it, it is essential for keeping the paté moist
Serves 10-12
Ingredients
12 oz (350 g) shoulder of British veal
1 lb (450 g) British pork streaky rashers, with as much fat as possible
10 oz (275 g) dry-cured smoked streaky British bacon
8 oz (225 g) British pigs' liver
20 juniper berries
20 whole black peppercorns
1 heaped teaspoon salt
? rounded teaspoon ground mace
2 large cloves garlic, crushed
1 heaped teaspoon chopped fresh thyme
4 fl oz (120 ml) dry white wine
1 fl oz (25 ml) brandy
To garnish:
fresh bay leaves
a few extra juniper berries
You will also need a terrine with a 3 pint (1!.75 litre) capacity or 2 lb (900 g) loaf tin!.
You'll find it's best to process the different meats one at a time (finishing with the pigs' liver, as this is the messiest)!. Begin by cutting the meat into rough pieces, then place them in the food processor bowl and process until quite finely chopped!. Next, tip each meat in turn into a large mixing bowl and mix them together very thoroughly!. Now coarsely crush first the juniper berries and then the black peppercorns in a pestle and mortar and add these to the meat, along with 1 heaped teaspoon of salt, the mace, garlic and thyme!. Now you need to mix again even more thoroughly to distribute all the flavours evenly!. After this, add the wine and brandy and give it a final mix, then cover the bowl with a cloth and leave it in a cool place for a couple of hours to allow the flavours to be absorbed!.
Before cooking the paté, pre-heat the oven to gas mark 2, 300°F (150°C)!. Then pack the mixture into the terrine or loaf tin and decorate the top with the bay leaves and the extra juniper berries!. Place the terrine or tin in a roasting tin half-filled with hot water on the centre shelf of the oven and leave it there for about 1? hours!. By the time it has cooked, the paté will have shrunk quite a bit!. Remove it from the oven and allow it to cool without draining off any of the surrounding juices; once the paté has cooled, the surrounding fat and jelly will keep it beautifully moist!.
When the paté is cold, place a double strip of foil across the top and put a few weights on to press it down for at least a few hours – this pressing isn't essential but it helps to make the paté less crumbly if you want to serve it in slices!. If you don't have any scale weights, use any heavy object: bricks, tins of food or any innovation you can think of instead!. If you don't weight it you can serve it in chunks rather than slices!. Then, place the paté, weights and all, into the fridge overnight!.
To serve the paté you need to take it out of the fridge at least 30 minutes ahead, to return it to room temperature, then turn it out of the terrine or loaf tin and remove the surrounding jelly and any fat!. Slice and serve with cornichons, watercress and hot toasted or chargrilled bread, or some very crusty, fresh bread!.
For char-grilled bread: pre-heat a char-grill pan for about 10 minutes so that it is really hot!. Cut your chosen bread into fairly thick slices, then lay them on the char-grill pan!. Turn over when they have got nice dark stripes (about 40 seconds if the pan is really hot) and repeat on the other sideWww@FoodAQ@Com