Author Topic: Chicken liver and orange pate.  (Read 1786 times)

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Offline Old Daffodil

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Chicken liver and orange pate.
« on: January 19, 2010, 18:03:25 PM »
100grammes butter  1 small onion  1 crushed garlic clove  250grammes of chicken livers  finely grated zest of half an orange plus I tablespoon of the juice of an orange 1 tablespoon of brandy (optional)
Melt half the butter over medium heat and gently cook onion for 6-8minutes until soft. Add garlic and cook for 1 minute.Remove from pan with slotted spoon.
Cut away any unwanted parts of the chickens liver, wash and pat dry with kitchen paper.Return the pan to the heat and cook the chicken livers in the butter which was used to cook the onion.Add the orange zest. Cook for about 3 minutes until livers are browned but slightly pink in the middle. Add the brandy and let bubble for 30 seconds. Put livers in with the onions in a bowl.Allow to cool and then add the rest of the butter and the orange juice. Whizz in a food processor or with one of those hand blenders.Season to taste.Spoon into a bowl and leave to chill for one hour until firm.
Spread on your toast!




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