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Starters and Snacks / Chicken liver and pistachio pate
« on: September 19, 2009, 03:10:03 am »
Chicken liver and pistachio pate
100 gms pistachios shelled or other nuts or no nuts
600 gm chicken livers washed and dried
1 onion large
2 cloves garlic
300 gms butter
1 bouquet garni sachet
Salt and pepper
Brandy or other liqueur
Chop pistachios for abut 4 seconds on speed 6. Set aside
Chop onions and garlic for about 5 seconds on speed 6
Add 30 gms of butter. Cook 3/4 minutes or until soft on 100 speed 1
Add chicken livers, bouquet garni , salt and pepper COOK for about 8 minutes at 100 soft speed and REVERSE
When livers are cooked REMOVE BOUQUET GARNI.
Add the rest of the butter and a tablespoon or two of brandy or any liqueur you fancy
Process until you get the texture you like. I like 30 seconds on 9
Add the pistachios and pour into ramekins/pots or make a big one for party.
You can freeze this pate. If not, it will keep in the fridge wrapped tightly in plastic wrap for a week or more. If you let the air get to it it will change colour but will still be fine to eat. Let your nose be the judge. I always put the plastic wrap in the pots so I can just pull the pate out when set. You can then pop it back into a pot or set it on a plate.
I have been making this for years as my party piece. It's easy as, just remember no matter what weight of chicken livers use 1/2 that weight in butter. Don't think about it just do it. Decadent.
Tips/Hints from members
MM - In response to a question from Chookie - you can add some orange zest. I use Grand Marnier in mine some times to give the orangey flavour.
Gert - I always have some in the freezer. For a party I make a big one in a quiche pan. For extras I line some small pots with plastic wrap before freezing. After they are frozen I just lift them out and pop them into a zip lock bag. Very versatile recipe and you can do some Christmas decos by putting that in to the pot first before setting. Just turn upside down before serving.
Chookie - Also adapted this recipe using duck livers. They are easier to clean too. Added orange rind, port and hazelnuts. Good combination
bigTcup - This makes heaps so froze a few serves thanks to previous suggestions. Was a bit dubious about freezing the pate but you wouldn't even know the difference once thawed.
Miranda - One tip is to soak the livers in milk for a couple of hours or over night. This takes away some of the bitterness that livers can have. Variations - I've include juniper berries, anchovies, the orange zest and some orange juice. You can also substitute bread crumbs that have been lightly soaked in milk for a lot of the butter. Not nearly as sinfully tasty but still very nice and less guilty. Also dogs adore this if you need to brighten up their dinner, or disguise tablets.
Augusta - I added some short cut bacon, tbsp cognac and port.
100 gms pistachios shelled or other nuts or no nuts
600 gm chicken livers washed and dried
1 onion large
2 cloves garlic
300 gms butter
1 bouquet garni sachet
Salt and pepper
Brandy or other liqueur
Chop pistachios for abut 4 seconds on speed 6. Set aside
Chop onions and garlic for about 5 seconds on speed 6
Add 30 gms of butter. Cook 3/4 minutes or until soft on 100 speed 1
Add chicken livers, bouquet garni , salt and pepper COOK for about 8 minutes at 100 soft speed and REVERSE
When livers are cooked REMOVE BOUQUET GARNI.
Add the rest of the butter and a tablespoon or two of brandy or any liqueur you fancy
Process until you get the texture you like. I like 30 seconds on 9
Add the pistachios and pour into ramekins/pots or make a big one for party.
You can freeze this pate. If not, it will keep in the fridge wrapped tightly in plastic wrap for a week or more. If you let the air get to it it will change colour but will still be fine to eat. Let your nose be the judge. I always put the plastic wrap in the pots so I can just pull the pate out when set. You can then pop it back into a pot or set it on a plate.
I have been making this for years as my party piece. It's easy as, just remember no matter what weight of chicken livers use 1/2 that weight in butter. Don't think about it just do it. Decadent.
Tips/Hints from members
MM - In response to a question from Chookie - you can add some orange zest. I use Grand Marnier in mine some times to give the orangey flavour.
Gert - I always have some in the freezer. For a party I make a big one in a quiche pan. For extras I line some small pots with plastic wrap before freezing. After they are frozen I just lift them out and pop them into a zip lock bag. Very versatile recipe and you can do some Christmas decos by putting that in to the pot first before setting. Just turn upside down before serving.
Chookie - Also adapted this recipe using duck livers. They are easier to clean too. Added orange rind, port and hazelnuts. Good combination
bigTcup - This makes heaps so froze a few serves thanks to previous suggestions. Was a bit dubious about freezing the pate but you wouldn't even know the difference once thawed.
Miranda - One tip is to soak the livers in milk for a couple of hours or over night. This takes away some of the bitterness that livers can have. Variations - I've include juniper berries, anchovies, the orange zest and some orange juice. You can also substitute bread crumbs that have been lightly soaked in milk for a lot of the butter. Not nearly as sinfully tasty but still very nice and less guilty. Also dogs adore this if you need to brighten up their dinner, or disguise tablets.
Augusta - I added some short cut bacon, tbsp cognac and port.
with 
. I am very happy and the 600 gms of livers made 8 small pots. One to eat and the rest in the freezer. Now to make the bread to go with it.
