Chicken Liver Pate Recipe
Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!
As I currently have a little time, I had been searching on the web the other day. Attempting to find fresh, stirring ideas, inspirational meals that I have never used before, to amaze my loved ones with. Searching for a while yet couldn’t find lots of interesting things. Right before I thought to give up on it, I found this delightful and easy dessert simply by accident at Suncakemom. It looked so scrumptious on its photos, that called for prompt actions.
It had been not so difficult to imagine how it’s made, how it tastes and just how much my hubby might want it. Mind you, it is quite easy to delight the man when it comes to puddings. Anyways, I went to the blog and then used the simple instuctions that have been coupled with superb pictures of the procedure. It just makes life much easier. I could suppose it’s a bit of a effort to take photos down the middle of cooking in the kitchen as you will often have sticky hands thus i sincerely appreciate the hard work she placed in to make this blogpost .
Having said that I’m encouraged presenting my own formulas similarly. Thanks for the concept.
I was fine tuning the original formula to make it for the taste of my loved ones. I must say it had been a great outcome. They prized the taste, the consistency and loved getting a delicacy such as this in the midst of a stressful workweek. They ultimately requested lots more, more and more. Hence next time I am not going to commit the same mistake. I am going to double the amount .
This chicken liver pare recipe recipe is from SunCakeMom.
Trim the liver by removing the white connective tissues and possible bile spots if any.
Slice the onion, crush the garlic, and black pepper.
Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
Simmer it until there are almost no pink visible when the liver is cut.
Remove the basil leaf.
Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
Add the optional cognac or sweet wine.
Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
Serve the spread out. It fits lovely into silicon cupcake holders too.
If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.