Chicken Liver And Apple Pate
Chicken Apple Pate Appetizers
Last updated 6/12/2012 1:13:50 AM. Recipe ID 42460. Report a problem with this recipe.
Title: Chicken liver and apple pate
Yield: 1 Servings
2 Garlic cloves
500 g Chicken livers
3 Dessert apples
250 g Butter
60 ml Calvados
30 ml Caster sugar
6 Sprigs fresh mint, for
Peel shallots, set flat-side down, slice. Chop to make fine dice.
Finely chop skinned garlic. Trim membrane from chicken livers, core,
peel, dice 2 apples. Melt 2 tbs of the butter in frying pan, add
diced apples with salt and pepper to taste. Saute, stirring
frequently, until tender, 5-7 minutes. Transfer to bowl with slotted
spoon. Melt 2 tbs more butter in the pan, add livers, salt and
pepper, fry, stirring, until brown on outside, 2-3 minutes. Scrape
chopped garlic and shallots into pan, continue cooking, stirring,
until shallots slightly softened, 1-2 minutes. Remove a liver, slice
into it -- should be very brown but still pink in centre. Increase
heat to medium high. Pour Calvados into pan, bring to boil. Hold
lighted match to pan's side, set Calvados alight. Baste chicken
livers until flames subside, about 20-30 seconds. Let livers cool.
Puree mixture in food processor until almost smooth. With wooden
spoon or electric mixer, cream 150 grams butter until very soft. Add
chicken liver puree with apples to this. Mix well with wooden spoon,
season to taste. Spoon into 6 ramekins, smoothing tops with back of a
spoon dipped in hot water. Cover, chill until firm, 2-3 hours.
Garnish: Core remaining apple with skin on, cut into 6 slices/rings.
Melt remaining butter, fry slices, sprinkling with half the sugar.
Turn slices over, sprinkle with rest of sugar, fry over medium heat
until caramelized and brown, about 2-3 minutes on each side. Transfer
to a plate. Make some toast, serve with an apple slice and mint
spring on each pate and with the toast.
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