Chicken Liver Pate (Serving size = 10g, from the Edmunds Cook Book, NZ)

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Nutritional Info
  • Servings Per Recipe: 67
  • Amount Per Serving
  • Calories: 26.7
  • Total Fat: 2.2 g
  • Cholesterol: 30.6 mg
  • Sodium: 18.2 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.3 g




Number of Servings: 67

Ingredients

    500g Chicken Livers
    50g butter
    1 small onion, finely chopped
    2 cloves garlic, crushed
    sprig thyme
    100g butter softened
    2 Tablespoons Brandy
    salt
    pepper
    clarified butter
    1 bay leaf

Directions

Trim fat and membrane from livers. Set aside. Heat first measure of butter in a frying pan. Add onion and garlic and cook until onion is clear. Remove from pan and set aside. Add chicken livers to pan and quickly cook for 5 minutes or until livers are browned but still a little pink in the centre. Put onion mixture and livers into the bowl of a food processor or blender. Process until finely chopped. Add thyme, second measure of butter, brandy, and salt and pepper to taste. Process to combine. Spoon mixture into serving dish, smoothing over the top surface. Melt clarified butter. Pour this over set pate. Set bay leaf on top. Allow to cool. Cover and chill overnight.
Makes about 2 cups.

I separate into 4 1/2 cup ramikins.
I don't bother with the clarified butter.

Should freeze well.
Serving size is 10g, where final weight is 665g

Number of Servings: 67

Recipe submitted by SparkPeople user BRONTE7723.