Sunday, October 08, 2006

Chicken liver paté

This recipe comes from Sel&Poivre by Jody Vassallo. It's simple, and according to the rest of the family, it tastes good as well. However, my first cold of the season prevents me from having any kind of opinion of what I'm eating...!


Tip : don't let the livers overcook to prevent them from becoming lumpy

Preparation and cooking : 20 minutes
Refrigerator : 4 hours

Ingredients for 6

100 gr butter
4 chopped shallot onions
500 gr of chicken livers
1 apple (peeled and grated)
2 tbsp baies roses
3 tbsp cognac
2 tbsp single cream

  • Melt 30 gr of butter in a frying pan and sweat the shallots for 3 minutes.
  • Add the apple, and cook for a further 3 minutes until tender.
  • Pour into a mixer.
  • Add another 30 gr butter to the frying pan, and cook the chicken livers, season with salt, pepper, and add the baies roses.
  • Cook for 2 minutes (the livers should be browned on the outside, and pink in the middle).
  • Pour over the cognac, and light the alcohol.
  • Add the livers to the mixer, add the cream, and mix to obtain a smooth paste.
  • Add in the remaining butter in small cubes, and mix again.
  • Divide into ramekins, and leave in the fridge for at least 4 hours.

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