Chicken Liver Paté

Here’s an idea to add to your recipe collection during the Christmas season if you want to impress when entertaining. Something you can make ahead as it only enhances the flavour. The red wine adds body to this spread and cuts through the richness of the liver.

Chicken Liver Pate with red wine

CHICKEN LIVER PATÉ WITH RED WINE

Ingredients:

350g chicken liver

115g butter

150ml red wine

5 springs of thyme, leaves stripped, plus extra for garnishing

salt & pepper to season

Method:

  1. Rinse the chicken livers and pat them dry with kitchen paper. Trim away any white sinew or greenish portions from the livers with small scissors, the cut each in half.
  2. Melt half the butter in a large frying pan over a medium heat until it forms. Add the livers and cook, stirring often, for 5 minutes or until browned.
  3. Add the thyme, wine to the pan. Bring to the boil then reduce the heat  and cook, stirring occasionally for 5 minutes or until the liquid is reduced and the livers are just cooked through when sliced open.
  4. Remove the pan from the heat and leave to cool for 10 minutes. Add salt and pepper to taste, then tip the livers and sauce into a blender, and blend until smooth. Adjust the seasoning if necessary. Spoon the paté into a serving bowl, pressing it down with the back of the spoon, then set aside.
  5. Melt the remaining butter over a medium heat, then pour it over a medium heat, then pour it over the top of the paté. Chill for at least 2 hours.
  6. Serve with rye bread or toasted french bread slices or cornichons, which are the traditional French accompaniment.

Chicken Liver Pate with red wine

 

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Chicken Livers with Grapes

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For some people even the thought of eating liver sounds horrible, because first of a lll people think of anatomy  (we know what the liver’s job is). However, liver contains more nutrients that any other  food. Here are just some facts about liver and reasons why we need to consider to eat more liver. Personally, I always was fond of any dish that has liver in it, but recently I found my absolute favourite. Here it is:

CHICKEN LIVERS WITH GRAPES

Ingredients:

400g chicken livers (rinsed and trimmed)

1 onion

about 200g seedless grapes (any colour)

few branches of fresh rosemary (chopped)

3 tablespoon butter

2 tablespoon olive oil

salt, pepper to season

Method:

1. On a large frying pan heat 1 tablespoon of butter and 1 tablespoon of olive oil, add sliced onion with salt, pepper, rosemary and cook until softened and golden brown, transfer to the plate and leave aside.

2. Pat dry the liver, season with salt and pepper and cook it on the same frying pan with remaining of butter and olive oil, stirring occasionally, until browned, about 5 minutes. Do not overcook.

3. Add the grapes and continue to cook for another 2-3 minutes. Return the onion back to the pan, check for seasoning and serve immediately.

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