Chicken Liver Pate Recipe

Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!

As I most recently have a little time, I had been looking on the internet last week. In search of fresh, stirring tips, inspirational dishes that We have never tried before, to delight my family with. Looking for a long time unfortunately could not find lots of interesting things. Just before I thought to give up on it, I came upon this yummy and simple treat by chance. The dessert looked so yummy on its image, it required instant action.

It had been simple enough to imagine just how it’s made, how it tastes and just how much boyfriend will enjoy it. Mind you, it is rather easy to delight the man when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I visited the blog: Suncakemom and simply followed the precise instuctions that were combined with superb photos of the task. It really makes life rather easy. I can imagine that it’s a slight effort to shoot photos in the midst of baking in the kitchen as you may most often have sticky hands thus i seriously appreciate the time and effort she devote to build this post .

With that in mind I’m encouraged to present my own recipes in the same way. Many thanks the concept.

I was fine tuning the original formula to make it for the taste of my family. I can mention that it was a great outcome. They enjoyed the flavour, the consistency and enjoyed having a delicacy like this in the middle of a lively week. They ultimately asked for even more, many more. So next time I’m not going to make the same mistake. I am gonna multiply the amount .

This recipe is based on the chicken liver pare recipe recipe from SunCakeMom

Trim the liver by removing the white connective tissues and possible bile spots if any.

Slice the onion, crush the garlic, and black pepper.

Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.

Add water.

Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.

Simmer it until there are almost no pink visible when the liver is cut.

Remove the basil leaf.

Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.

Add the optional cognac or sweet wine.

Mix well.

Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.

Serve the spread out. It fits lovely into silicon cupcake holders too.

If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.

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