Can anyone tell me how to make Liver pate?

Answer 1

CHICKEN LIVER PATE
This recipe can be prepared in 45 minutes or less.

This is a great way to use the liver from your Thanksgiving turkey. In this recipe simply substitute the turkey liver for some of the chicken livers.
1 small onion
1/2 pound chicken livers
1/3 cup chicken broth
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, softened
1/2 teaspoon Cognac, or to taste
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream

Accompaniment: crackers or toasts

Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.

In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.

Serve pâté with crackers or toasts.

Serves 2 as an hors d'oeuvre.

Answer 2

You will need…
500 g Chicken livers
1 clove garlic chopped
2 rashers bacon chopped
50 g butter
1 onion finely chopped
2 Tbsp chopped parsley
3 Tbsp sherry
3 bay leaves
150 g clarified butter
salt and pepper
1 Frying pan
Tongs
1 Spoon
1 Serving dish
1 Liquidizer
Step 2Clean the livers
Using your large knife, take a chicken liver and firstly remove the heart. Turn it over and cut off the white sinew. And set aside. Repeat exactly the same process with all the remaining livers.
Step 3Fry the bacon and onions
Place a large frying pan onto a medium heat and allow to warm through. Once warmed, add the chopped bacon. Fry it for 1 minute, stirring occasionally with your tongs. Follow with the onions and garlic, frying for a further 2 minutes. Add the 50 grams of butter and toss or stir in.
Step 4Fry the livers
The onions should now have a slight colour, so now add the livers. Briefly stir them in. And fry for 7-10 minutes, tossing occasionally.
Step 5Add the seasoning
After roughly 10 minutes add in the parsley, sherry, season with salt and pepper. Then remove immediately from the heat.
Step 6Blend
Spoon the all of the pan mix into a mini liquidizer and cover with the lid. Switch it to pulse and pulse a few times. Remove the lid, pushing the contents down with a spoon. Then pulse three more times and stop. Push the contents down, once more and pulse three more times, before switching off the liquidizer.
Step 7Transfer into a bowl
Now spoon the liquidised pate into a bowl, and using the back of the spoon, spread it around and into the mould of the bowl, so it's flat and even. Decoratively lay the bay leaves on top. Then carefully and evenly pour over the clarified butter. Set aside to cool for 1 hour if you need to serve it soon. Or you can cover it with cling film and place in the fridge, if not. Once opened, it will last 2 days.
Step 8Serve
Serve with some hot toast!

Answer 3

This is an excellent recipe for Chicken Liver & Cognac Pate:
http://www.gourmet-food-revolution.com/chicken-liver-pate-recipe.html

Answer 4

Chicken Liver Pate:

20 min 10 min prep
1 log

1 lb chicken livers
1/2 cup butter, softened
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup grated onions (or more to taste)
1-2 clove garlic, mashed
4 eggs, hard boiled
2 tablespoons cognac (optional)
1 cup chopped fresh parsley (optional)

1. Cook chicken livers in boiling water for about 7-10 minutes; drain well.
2. Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
3. Chill until firm; shape into a log and roll in parsley if desired.
4. Keep refrigerated until served.

Answer 5

INGREDIENTS
3 cups water
1 pound chicken liver
1 onion, thinly sliced
1/4 cup chopped onion
3 tablespoons cooking sherry
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace
DIRECTIONS
In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Answer 6

tbsp olive oil
170g/6oz chicken livers, trimmed and chopped
2 spring onions, finely chopped
1 garlic clove, finely chopped
4 oranges, grated zest only
2 tbsp cognac
170g/6oz butter softened
1 tbsp chopped chives



Method
1. Heat the oil in a frying pan and gently sauté the spring onions and garlic for 1 minute. Add the chicken livers and sauté until brown on the outside but still a little pink in the centre. Add the orange zest and flambé with 1 tbsp cognac. Tip the contents of the pan into a food processor with the butter, chives and remaining cognac. Blitz until smooth and season to taste. Pour into 2 ramekin dishes and chill in the fridge for 30 minutes to 1 hour until set.


Feel free to omit the orange zest

Answer 7

Sure!
* 1 tablespoon butter
* 1 clove garlic, peeled and chopped
* 1 tablespoon chopped onion
* 1/4 pound chicken livers, trimmed and chopped
* 2 tablespoons dry sherry
* 1/3 (8 ounce) package cream cheese, softened
* hot sauce to taste
* salt and pepper to taste

1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
2. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Answer 8

Well you could visit our French brothers. They'll show you how to clamp feeders onto the beaks of geese, enabling them to force feed them until their livers are at bursting point. Makes good pate. Enjoy!!

Answer 9

Get some liver and smash it up and there you go

Answer 10

Hello Doreen, I respectfully sugest you buy it from your local
deli; It only costs a few bob and isn't worth all the hastle
of making it at home.