This chicken liver and port pate makes a great starter or lunch served on crunchy sourdough bread. Chef Gee Charman shares her fail safe recipe for a tasty pate, which goes great with her easy to make pickled cauliflower.
Step 1: Fry The Chicken Liver
Heat a large frying pan over a high heat. When hot, add a drizzle of olive oil and a spoonful of butter to the pan. Slice your chicken livers into smaller sections and add to the pan once the butter has melted. Leave alone for a minute or two to take on a little colour. Season with black pepper.
Step 2: Add The Port
When the liver begins to take on some colour, rip up your sage leaves and add to the pan. Once the livers are brown and cooked through pour in your port. Allow it to bubble until the port has completely reduced. Once the livers feel firm to the touch remove the pan from the heat.
Step 3: Blend The Livers
Pour your livers and contents of the pan into a food processor while the livers are still hot. Next add 200g of butter and blend everything together until smooth. Once smooth, spoon the mixture into individual ramekins. Give the ramekins a tap to get rid of air bubbles and place in the fridge for about 2 hours.
Step 4: Make The Pickled Cauliflower
Place the white wine vinegar in a small saucepan. Add the sugar, peppercorns and a good pinch of salt and place on a medium heat. Bring to a simmer and stir until the sugar has dissolved, then add small florets of cauliflower. Cook for 1-2 minutes then remove from the heat and allow the cauliflower to cool in the liquid.
Step 5: Cover The Pate In Butter
In a saucepan melt 50g of butter. Once melted remove the white foam from the top of the butter. Pour a little layer of the butter over the top of your pate and pop it back in the fridge for at least an hour or two, or overnight if possible, to allow the butter to set.
Step 6: Serve
Once the pate and butter has set remove from the fridge. Serve with toasted bread and a few spoonfuls of the pickled cauliflower.
http://www.videojug.com/film/how-to-make-chicken-liver-pate-with-homemade-pickle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 19 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 14.7mg | 0 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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