Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken liver and brandy pâté. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat.
Chicken Liver And Brandy Pâté is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken Liver And Brandy Pâté is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook chicken liver and brandy pâté using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Liver And Brandy Pâté:
- Get 10 Or so chicken livers
- Get 1 clove Garlic
- Get 3 Rashers of smoked streaky bacon
- Prepare 50 grams Salted butter
- Prepare 3 pinch Fresh sage leaves
- Prepare 3 Thyme sprigs
- Make ready 1 tbsp Good brandy
- Make ready 1 pinch Salt and black pepper
- Make ready 1 pinch Dried mixed herbs for garnish
- Get 1/2 small white onion or 2-3 shallots
Though usually bought, chicken liver pate is a quick and easy recipe to do at home in a food processor. The first time I have ever had this chicken and liver pate with brandy, it was in a French restaurant in the town where I live. The restaurant was called 'La Petite Auberge'. It was long time ago, and I have had lots of beautiful French food there, but unfortunately, it is no.
Instructions to make Chicken Liver And Brandy Pâté:
- Melt half the butter in a saucepan. Add the onion and garlic and cook till the onion is softened but not browned
- Chop 1 piece of the bacon, add to the pan with the chicken livers, sage, thyme, salt and pepper and cook for a few minutes till the livers are browned.
- Add the brandy and cook till the livers are cooked through. Whole process should take about 10 - 12 minutes.
- Transfer the pan contents to a food processor and blend till fluffy. Set aside and allow to cool.
- In the same pan, add the rest of the butter and fry the remaining bacon in it but not till it's crispy! Bacon should be cooked but still pliable.
- Transfer the p?t? mix to a dish. Layer the bacon on top covering the p?t? and pour the remaining butter from the pan around the edges to create a seal over the p?t?. Sprinkle the dried herbs over the top
- Allow to set in the fridge for at least 2 hours before eating.
The purpose of the bacon and butter seal is that it keeps your p?t? fresh for longer, I usually discard it when eating the p?t?.
Remove the onions and garlic and set aside. Ilse van der Merwe's Ultimate chicken liver pâté with brandy & cream Ilse says: "This recipe contains all the great ingredients for a fabulous grown-up pâté: chicken livers, onions, garlic, butter, fresh thyme, cream and brandy. Use a stick blender or food processor to process it to a very smooth pulp, then refrigerate until set. […] Orange and Brandy Chicken Liver Pate. Anything with brandy in it is fabulous in my book (you know I love my boozy brandy truffles) so the addition of a small amount of orange in chicken liver pate makes it fresh without being too heavy. We should all be eating more organ meat but I am yet to develop many recipes using them.
So that is going to wrap it up for this exceptional food chicken liver and brandy pâté recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
