Chicken Liver Pate Recipe

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Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!

As I most recently have some time, I was searching on the web last week. In need of new, challenging tips, inspirational meals that I’ve never tasted before, to impress my family with. Looking for a long time but couldn’t come across too many interesting things. Right before I thought to give up on it, I stumbled on this yummy and easy dessert by chance. The dessert seemed so delicious on its photo, it called for rapid action.

It absolutely was not so difficult to imagine just how it is made, how it tastes and just how much my hubby will like it. Mind you, it is extremely easy to impress the man when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the website: Suncakemom and used the detailed instuctions that had been coupled with great snap shots of the operation. It just makes life less difficult. I could imagine that it’s a bit of a inconvenience to take photographs in the middle of cooking in the kitchen as you usually have sticky hands so I really appreciate the time and effort she put in to make this post .

With that said I am empowered presenting my personal dishes similarly. Many thanks for the idea.

I was tweaking the initial recipe to make it for the taste of my loved ones. I must say it turned out an incredible outcome. They enjoyed the taste, the structure and loved having a delicacy like this in the middle of a hectic week. They ultimately demanded lots more, many more. Hence the next occasion I am not going to commit the same mistake. I am gonna multiply the amount to keep them happy.

Many Thanks to suncakemom for the inviting chicken liver pate recipe.

Trim the liver by removing the white connective tissues and possible bile spots if any.

Slice the onion, crush the garlic, and black pepper.

Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.

Add water.

Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.

Simmer it until there are almost no pink visible when the liver is cut.

Remove the basil leaf.

Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.

Add the optional cognac or sweet wine.

Mix well.

Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.

Serve the spread out. It fits lovely into silicon cupcake holders too.

If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.

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