Coarse Chicken Liver Pâté in Appetiser Recipes on eJozi's RecipeBook

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

Printable Version

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

Step 1 Put the olive oil and bacon into a pan. Fry until the bacon is crisp. Remove half the bacon and chop finely.

Step 2 Add the onion to the pan and sauté until the onion is soft and translucent.

Step 3 Add the chicken livers and sage leaves. Sauté until the chicken livers are tender, stirring occasionally.

Step 4 Squeeze the lemon on the livers and stir.

Step 5 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.

Step 6 Cool and serve lukewarm, garnished with a sage leaf.

Cuisine: Global

Category: Appetisers

Sub Category: Pâtés

Posted5-Oct-2009
Total Views200
Word Count667
Commentvia Twitter

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