1 kg chicken livers (organic is the best)
500g butter
6/8 shallots
3 big garlic cloves
1 tablespoon or more of Porto or whisky or champagne
Salt and pepper.
Optional : Raw green pepper, mushrooms
1. Clean the chicken livers , removing some of the nerves or fibres that might remain.
2. In a large pan, slowly heat half of the butter.
3. Add the shallots, finely sliced, and then the crushed garlic.
4. Halve the livers, and add them to the shallots on a medium heat for about 10 minutes.
5. Reduce the heat and let them cook until they are well done on the outside yet still pink on the inside (check after 15 minutes of total cooking; if too cooked, the livers will no longer have a pink tinge on the inside and the paté will be too dry).
6. Once cooked, remove them from the pan (along with the remaining cooking liquid) and let them cool.
7. In a food processor, add the other half of the butter in big cubes, the chosen alcohol, two large pinches of pepper and one of salt.
8. Then add the cooked liver and liquids and process the ingredients until all is combined and a mousse-like consistency is achieved (2-3 minutes).
9. Pour the mousse into small ramekins or bowls and cover each with glad wrap.
10. Refrigerate for 3-4 hours until firm.
Optional: After processing the livers and before pouring the mixture into the ramekins, you may add raw whole green peppercorns and/or finely diced cooked mushrooms to stir through the mousse. It is important not to add them before blending as their flavour and texture will be lost.
As this pate does not contain any artificial preservatives, it is recommended to consume them within a week. You can also freeze them for two to three weeks.
Bon Appetit ! :)
500g butter
6/8 shallots
3 big garlic cloves
1 tablespoon or more of Porto or whisky or champagne
Salt and pepper.
Optional : Raw green pepper, mushrooms
1. Clean the chicken livers , removing some of the nerves or fibres that might remain.
2. In a large pan, slowly heat half of the butter.
3. Add the shallots, finely sliced, and then the crushed garlic.
4. Halve the livers, and add them to the shallots on a medium heat for about 10 minutes.
5. Reduce the heat and let them cook until they are well done on the outside yet still pink on the inside (check after 15 minutes of total cooking; if too cooked, the livers will no longer have a pink tinge on the inside and the paté will be too dry).
6. Once cooked, remove them from the pan (along with the remaining cooking liquid) and let them cool.
7. In a food processor, add the other half of the butter in big cubes, the chosen alcohol, two large pinches of pepper and one of salt.
8. Then add the cooked liver and liquids and process the ingredients until all is combined and a mousse-like consistency is achieved (2-3 minutes).
9. Pour the mousse into small ramekins or bowls and cover each with glad wrap.
10. Refrigerate for 3-4 hours until firm.
Optional: After processing the livers and before pouring the mixture into the ramekins, you may add raw whole green peppercorns and/or finely diced cooked mushrooms to stir through the mousse. It is important not to add them before blending as their flavour and texture will be lost.
As this pate does not contain any artificial preservatives, it is recommended to consume them within a week. You can also freeze them for two to three weeks.
Bon Appetit ! :)
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