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| Emeril Lagasse (Photo credit: Lord Mariser) |
Option 1:
Chicken Liver Pate: Terrine de Foies de Volaille Recipe : Emeril Lagasse : Recipes : Food Network: "Ingredients
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"
Link: http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-liver-pate-terrine-de-foies-de-volaille-recipe/index.html
Option 2:
Food & Wine:
This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones.
Link: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007
Option 3:
Gastronomy Blog:
- 1 pound chicken livers
- Coarse salt and finely ground pepper
- 3/4 cup best-quality olive oil, divided, more as needed
- 2 ounces pancetta, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons brandy or Cognac
- 2 tablespoons finely chopped Italian parsley
- 2 tablespoons finely chopped shallots
- 2 tablespoons capers (preferably salt-packed), rinsed and drained
- 1 lemon, zest finely grated, and 1 tablespoon juice
- 16 slices toasted bread
Link: http://gastronomyblog.com/2010/03/12/chicken-liver-pate/
Option 4
Not Quite Nigella:
Adapted from A Cook’s Guide by Donna Hay
Makes approximately two cups of pâté
- 1.5 tablespoons butter
- 2 cloves garlic, diced
- 1 small onion, diced
- 350g/12 ozs chicken livers
- 1/4 cup (60ml) brandy
- 125g cold butter, extra, chopped
- 1/4 cup (60ml) cream
- salt and black pepper
- 80g (3 ozs) butter
- Bread and cornichons to serve
Buyer’s tip: buy chicken livers as fresh as possible. They should be glossy and moist and avoid using the dark patches(you can trim them off). Buy these at a chicken speciality store.
Link: http://www.notquitenigella.com/2011/07/07/chicken-liver-pate/
Option 5:
Ooh, Look...
makes approx 3 cups
Ingredients
500g chicken livers, trimmed, sinew removed
3/4 cup (185ml) milk
1/2 cup (125ml) extra virgin olive oil
2 brown onions, chopped
2 small garlic cloves, finely chopped
3 bacon rashers, rind removed, chopped
1 tblsp thyme leaves, plus sprigs for garnish
2 tblsp brandy or Grand Marniner
1 1/2 tblsp balsamic vinegar
170g chilled cultured unsalted butter, chopped, plus 80g melted, cooled
Method
1. Place chicken livers in bowl, cover with milk and refrigerate while you prepare the remaining ingredients.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add onion, garlic and bacon, and cook, stirring, for 12 minutes until the onion caramelises. Mix in thyme, then add brandy (or Grand Marnier) and 1 tablespoon of water, stirring to deglaze the pan. Transfer to a bowl.
3. Wipe pan clean and return to high heat with remaining oil. Drain chicken livers and pat dry with paper towel, then cook for 2-3 minutes each side until browned and slightly crusty but still pink inside. Add to the bowl with the onion mixture and season well with salt and pepper.
4. Return pan to heat, splash with vinegar to deglaze the pan again. Then scrape the juices into the bowl with the livers. Puree mixture very finely in blender or food processor with the chilled, chopped butter. For an extra-silky texture use a spatula or spoon to force the mixture through a fine sieve into a bowl.
5. Smooth the pate into four 180ml ceramic pots or a 750ml dish. Pour a thin film of melted butter on top to seal, then top with a thyme sprig. Cover and keep in the refrigerator for up to 5 days. Serve with crusty bread.
recipe adapted from delicious (March 2010)
Read more: http://ooh-look.blogspot.com/2011/01/best-ever-chicken-liver-pate.html#ixzz2CdUVxWgo
Link: http://ooh-look.blogspot.ca/2011/01/best-ever-chicken-liver-pate.html
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