Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.
utter has melted add the chicken liver and a pinch of salt
Clean the chicken livers carefully, cutting away any
teaspoon salt over the chicken livers and mix thoroughly.<
Heat chicken fat or vegetable oil in
owl until smooth; beat in liver mixture 1 tablespoon at a
FOR THE CHICKEN LIVER PATE: In a skillet, place 2
Clean the chicken livers carefully, cutting away any
Heat butter and 1 tbsp olive oil in a large frying pan. Add mushrooms and cook for 2 mins. Add garlic and cook for 6-7 mins, stirring occasionally, until mushrooms are tender.
Meanwhile, preheat broiler. Brush walnut bread with 3 tbsp olive oil and lightly toast on both sides. Keep warm.
Toss spinach with balsamic vinegar and remaining olive oil. Season. Divide between 4 serving plates and sprinkle with walnuts. Spread pate over toast then place 2 pieces on each plate. Top with mushrooms.
To make the pate:
In a small, covered
minutes.
Place the liver mixture in a blender, and
killet over high heat; cook chicken livers until browned and just
he gall bladders.
Trim chicken livers of threads and gall
In 10 inch skillet over medium high heat add 1/4 cup butter.
Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
Transfer to a food processor and process briefly.
Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.
re transparent.
Add the chicken livers, stir through, turn heat
Melt butter in heavy sillet over medium heat.
Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
Save pan drippings.
In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
Blend well for about 20 seconds.
Optional: Blend in the hard boiled egg for a richer pate.
Enjoy!
oftened, about 1 minute. Add chicken livers; cook and stir until
In a small saucepan, cover chicken livers with water to cover,
Cook onion and garlic in 1 tbsp of the butter until soft.
Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
Transfer to terrine, cover and chill.
Serve with crostini and crackers.