Coarse Chicken Liver Pâté

Cuisine:Global

Category:Appetisers

Sub Category:Pâtés

Most pâtés are much simpler to prepare than you might expect. Poultry, liver, crayfish, meat, seafood, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.

Ingredients

45 ml olive oil
250 g bacon
1 medium onion, finely chopped
450 g chicken livers, chopped
10 fresh sage leaves
half lemon, squeezed
salt and pepper to taste

Method

Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely.

Add the onion to the pan and sauté until the onion is soft and translucent.

Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.

Squeeze the lemon on the livers and stir.

Transfer everything from the pan to a food processor, and run the blade until reduced to a very fine and smooth paste. Fold the finely chopped bacon that was set aside into the finished pâté.

Cool and serve lukewarm, garnished with a sage leaf.

1 2 3 4 5 6 7 8 9 10

Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely.
Add the onion to the pan and sauté until the onion is soft and translucent.
Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.
Squeeze the lemon on the livers and stir.
Transfer everything from the pan to a food processor, and run the blade until reduced to a very fine and smooth paste. Fold the finely chopped bacon that was set aside into the finished pâté.
Cool and serve lukewarm, garnished with a sage leaf.

More Recipes in “Appetiser Recipes”

Garlic Mussels: Posted on the 5th of Oct 2009; As well as steaming, mussels can be baked, grilled, pan-fried or deep-fried. As long as they are cooked, they can also be added to salads, pasta dishes, stir fries, sauces, soups or stews...; Total Views: 213 | Word Count: 345 | Comments: 0 | Not Yet Rated

Crumbed Anchovies: Posted on the 5th of Oct 2009; A delicious, salty treat to serve as part of an antipasto tray or with drinks. If you can’t get anchovies, replace with 400g fresh OR frozen sardines...; Total Views: 131 | Word Count: 222 | Comments: 0 | Not Yet Rated

Smoked Snoek Pâté: Posted on the 5th of Oct 2009; Pâté is simply a mixture of seasoned ground seafood, meat or vegetables, and often a combination of several different base ingredients. Smoked snoek is a delicious candidate for pâté...; Total Views: 78 | Word Count: 337 | Comments: 0 | Not Yet Rated

Snoek Pies: Posted on the 5th of Oct 2009; No fish is more traditional to the Cape than the snoek. Fresh snoek is obtainable in season - smoked and frozen snoek is available in most supermarkets throughout South Africa. Smoked snoek is delicious and makes interesting hors d’oeuvres, as well as pies, souffles, quiches and roulades; Total Views: 76 | Word Count: 389 | Comments: 0 | Not Yet Rated

Avocado Mousse with Smoked Trout: Posted on the 5th of Oct 2009; This delightful appetiser using avocados and smoked trout is quick and easy to make. Ensure your avocados are perfectly ripe, by buying them a few days in advance, while they are still firm. Wrap in newspaper and leave to ripen at room temperature...; Total Views: 71 | Word Count: 316 | Comments: 0 | Not Yet Rated