1 lb (450 g) chicken livers
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and chopped
1 garlic clove, skinned and crushed
75 ml (5 tbsp) fresh double cream (heavy cream)
1 tbsp (15 ml) tomato puree (paste)
1 tbsp (15 ml) brandy
salt and freshly ground pepper
parsley sprigs to garnish
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and chopped
1 garlic clove, skinned and crushed
75 ml (5 tbsp) fresh double cream (heavy cream)
1 tbsp (15 ml) tomato puree (paste)
1 tbsp (15 ml) brandy
salt and freshly ground pepper
parsley sprigs to garnish
method
1. Clean the chicken livers and dry with absorbent kitchen paper.
2. Heat the butter in a saucepan, add the onion and garlic and cook for about 5 minutes until onion is soft. Add the chicken livers and cook for a further 5 minutes.
3. Cool and add the fresh cream, tomato puree and brandy; season well.
4. Puree the mixture in a blender and put into a serving dish. Chill in the refrigerator. Melted butter poured over the pate will prevent it drying out. Garnish with parsley sprigs and serve with melba toast or crusty French bread.
2. Heat the butter in a saucepan, add the onion and garlic and cook for about 5 minutes until onion is soft. Add the chicken livers and cook for a further 5 minutes.
3. Cool and add the fresh cream, tomato puree and brandy; season well.
4. Puree the mixture in a blender and put into a serving dish. Chill in the refrigerator. Melted butter poured over the pate will prevent it drying out. Garnish with parsley sprigs and serve with melba toast or crusty French bread.
serving amount
serves 8
rate this recipe
9.3
out of 10
10 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
