My Best Ever Chicken Liver Pâté – Better it doesn’t get!
I’ve traipsed around the internet since finding this recipe in a Your Family South African magazine many years ago and always come back to this one. My top best in numerical order – You decide – Enjoy!
Chicken liver pâté 1:
The best chicken liver pâté I have ever tasted! Serve with melba toast for a delicious snack or breakfast on the run – No need to even butter your toast! It just glides on! – The butter is already built in for you. – You may lessen the butter if you wish.
Melba Toast contains 390 Calories per 100 g. 100 g of Brown Toast contains 272 Calories & 100 g & white toast is 265 Calories. Yahoo answers.. Yes brown toast is much healthier but has more calories than white toast.
Note:You may replace brandy with 30 ml sherry – but brandy being the stronger means you need less which gives you a firmer pate than you get with sherry. I always grind my mustard seeds and peppercorns in coffee grinder. Warning! Do not exceed the brandy or you will really spoil this pâté! I just empty all my chicken livers straight out of their containers into microsafe container, seal and cook. (See my method below) I don’t bother to trim and chop my chicken livers. I just dump the whole lot in straight out of their containers. See microwave method below, followed by conventional method or see bottom of page.
You may set aside 55 g / 2 oz of butter to melt and pour over pate once done.
220 g butter
1 onion, chopped
1 garlic clove, crushed (I sometimes add up to 4)
500 g chicken livers, trimmed and chopped
15 g (15 ml) brandy
5 ml mustard powder
salt to taste
10 ml dried mixed herbs
2.5 ml black pepper, ground
Add roughly chopped onions to microsafe container together with butter and livers. In a 1000 watt microwave oven, cover with lid and cook on high for 4 minutes.
Remove and add the mixed herbs, garlic cloves, salt black pepper and brandy. Cover with lid and cook a further 2 minutes or until just slightly pink in the center. The secret is NEVER to overcook chicken livers! Remove, adjust seasoning and puree with a stick or hand held blender or in food processor.
Original Stove Top Method:
Melt 110 g / 4 oz butter in pan over medium heat. Add the onion and fry until softened, but not colored. Add the garlic and chicken livers. Fry the livers until just cooked but still slightly pink on the inside. Never overcook! Add the brandy and mustard powder and season well with salt and freshly ground black pepper. Place the liver mixture and 55 g/2 oz of the remaining butter into a food processor and blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer pâté to a serving ramekin or small dish and decorate with fresh herbs if desired. Melt remaining 55 g / 2 oz of butter in a clean pan. Skim off the froth and pour over pâté. Transfer to the fridge to chill and serve from the ramekin when ready.
No need to butter your melba toast. Butter is included! Quick, easy and soo delish! Be careful NEVER to overcook chicken liver pate. It must always be just slightly pink on the inside. I puree mine with stick blender straight in microwave container I cook it in. I don’t even remove the membranes, I just empty it from the container straight in. For the conventional very basic pan fried method, see very bottom of page.
Note:You may use 30 ml port or sherry but if using brandy use only 15 ml or you will ruin the flavor as brandy has far more strength!
1/2 onion (small – medium), chopped
2 cloves garlic, crushed
250 g chicken livers, rinsed (membranes removed) and chopped
30 g (30 ml) Sherry
10 ml mixed herbs, dried
1 teaspoon (5 ml) salt
1. Melt the butter in a microwave safe bowl for 1 minute on High (100%). Stir in the onion and garlic and cook on High (100%) for 3 minutes.
2. Add the chicken livers and stir well, so that they are coated with the butter mixture. Cover loosely and cook on High (100%) for 1 minute and then on Medium (50%) for 2 minutes. Leave to cool.
3. Put the mixture in a food processor and add the port sherry or brandy. Process until smooth, season with salt and black pepper and then pour into a serving dish, smoothing surface. Refrigerate for at least 1 hour before serving, to allow the pate to set. This recipe freezes very well. – Enjoy!
The More Heart Friendlier Chicken Liver Pate (3)
500 g frozen chicken livers roughly chopped – defrost until there is still a bit of ice left as this makes chopping the liver so much easier
1 or 2 onions depending on size, finely diced
4 cloves of garlic – finely chopped
125 g butter
Salt & pepper to taste
10 ml mixed herbs, dried
15 ml brandy
Put 50 g of butter into a large and preheated frying pan and add a drop of oil so that the butter does not burn. When the butter is melted and starting to sizzle add the garlic and fry for about 30 seconds then add the onion. Cook until onion is soft and opaque – about 2 – 3 minutes. Now add the livers and cook on a fairly high heat until almost cooked but just slightly pink in the center. Remove livers, set aside. Turn the heat down to medium/low and continue cooking, stirring frequently, until there is no liquid left and the mixture are fairly dry. This takes about 5 – 6 minutes and is the secret to this pate. Take off heat and let it cool slightly then puree all in a food processor until slightly creamy. Add ½ the remaining butter and the brandy and puree again until very creamy. Pour into a bowl, season with salt and freshly ground black pepper and then add the remaining butter. The mixture should still be fairly warm and the butter can be easily beaten in using a wooden spoon. Pour into a serving dish and pop into the fridge for at least an hour. This recipe freezes very well. Enjoy!