Coarse Chicken Liver Pâté
Posted in Appetiser Recipes Tell-a-Friend
Coarse chicken liver pâté is much simpler to prepare than you might expect. Poultry, liver, crayfish, meat, seafood, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.
Ingredients
45 ml olive oil
250 g bacon
1 medium onion, finely chopped
450 g chicken livers, chopped
10 fresh sage leaves
½ lemon, squeezed
salt and pepper to taste
Method
Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely
Add the onion to the pan and sauté until the onion is soft and translucent.
Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.
Squeeze the lemon on the livers and stir.
Transfer everything from the pan to a food processor, and run the blade until reduced to a very fine and smooth paste. Fold the finely chopped bacon that was set aside into the finished pâté.
Cool and serve lukewarm, garnished with a sage leaf.
Step 1Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely.
Step 2Add the onion to the pan and sauté until the onion is soft and translucent.
Step 3Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.
Step 4Squeeze the lemon on the livers and stir.
Step 5Transfer everything from the pan to a food processor, and run the blade until reduced to a very fine and smooth paste. Fold the finely chopped bacon that was set aside into the finished pâté.
Step 6Cool and serve lukewarm, garnished with a sage leaf.
Category: Appetisers
Cuisine: Global
Sub-Category: Poultry
Total Views: 1875
Word Count: 651
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