Time 1h Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Melt butter in a pan, add onion, garlic and bacon. Cook until onion is tender and bacon is cooked. Add chicken livers and cook, stirring occasionally, for 5-10 minutes. Remove from heat. Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Pour into serving dishes. ——-Topping——-. Pour melted butter over pate. Sprinkle with chopped chives. Refrigerate pate overnight. Stand at room temp 30 minutes before serving. Serve with toast, crackers or crusty french bread.
Time 40m Yield Serves: 5-6 Number Of Ingredients 10 Steps:
Melt 100g of the butter in a frying pan, add the onions and cook gently for about 10 mins until softened and just beginning to turn brown. Add the garlic and chicken livers and cook until the livers are golden brown and cooked through. Remove from the heat. Add the brandy, cream, nutmeg and thyme. Put everything into a food processor and blend until smooth. Season with salt and pepper. Put into a serving dish or divide between individual ramekins. Melt the remaining butter in a small pan. Skim off the froth and pour the butter in a layer over the pate. Put in the fridge to chill overnight.
Time 20m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
Melt butter in heavy sillet over medium heat. Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool. Save pan drippings. In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper. Blend well for about 20 seconds. Optional: Blend in the hard boiled egg for a richer pate. Enjoy!
Time 30m Yield Serves 6 Number Of Ingredients 0 Steps:
Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. 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. 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. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf. 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.
Time 4h5m Yield 16 Number Of Ingredients 10 Steps:
Set aside 1/2 cup butter to soften slightly. Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor. Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside. Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes. Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well. Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Yield Makes about 1 1/2 cups Number Of Ingredients 9 Steps:
In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste. Purée mixture until very smooth and cool mixture. While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels. Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days. Bring pâté to room temperature before serving. Serve pâté with toasts or crackers.
