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zurie s chicken liver pat

Desciption

there are many chicken liver paté recipes, but we each tweak the recipes a little. my husband requested a liver paté to eat with my no-knead bread. a chicken liver paté needs a generous hand with the seasonings, otherwise it can be too bland. i find one needs to just discern the taste of the black pepper and get the faintest suggestion of the brandy/cognac and the lime/lemon flavour, subtle enough so you're not sure it really is in there! also, the nutmeg: some people do not like nutmeg, but to me it's an essential spice in the kitchen. use to your taste. this pate will firm as it cools. it can be thinned down with a little cream, but it's usually not necessary, and the thick spread is delicious as the flavours develop. will last for a week in the fridge. but serve this at room temperature as the flavour is not the same when very cold.

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Steps

  1. In a heavy-bottomed pot
  2. Melt the butter
  3. Use a gentle heat
  4. Add the chopped onion and bacon
  5. Stir
  6. And fry gently for 10 minutes
  7. Stirring now and then
  8. Until onions bits are transparent
  9. Add the chicken livers
  10. Stir through
  11. Turn heat up a little
  12. And fry about 7 minutes or until livers are just cooked through
  13. Stir a few times
  14. Add salt
  15. Preferably a good seasoned sea salt
  16. Chuck the whole lot plus all juices and butter into a processor
  17. Add the thyme
  18. Pepper
  19. Garlic
  20. Sour cream
  21. Brandy
  22. Nutmeg and lemon juice
  23. Process slowly at first
  24. And then at high speed to get a smooth paste
  25. Taste for seasoning
  26. And adjust
  27. The flavour will develop as the pate cools and stands
  28. Scrape paste into one or two suitable small bowls or ramekins
  29. Cool
  30. Cover and refrigerate
  31. Will last at least a week
  32. But always use a clean knife or spoon when spooning out pat
  33. Serve at room temperature: take out what you need and leave out for an hour
  34. The flavour is far better when the pat is not chilled

Step 16

Total Time in Minute 30

Ingredients Count 12

cooking zurie s chicken liver pat

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Ingredients

Butter

Lean bacon

Onion

Chicken liver

Salt

Thyme

Black pepper

Garlic cloves

Sour cream

Brandy

Ground nutmeg

Fresh lemon juice

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