CHICKEN LIVER PASTI (PâTé)
A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
- The onion used in cooking the chicken livers absorbs and reduces the liver odor.
- Reduce heat, cover and simmer for 20 minutes.
- When cooked, drain, remove onions and discard.
- Cut away any hard muscle portions of the liver and discard.
- In a food processor or blender, add liver and Sherry and process until smooth.
- Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
- Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
- Refrigerate for 1 hour to chill.
- Serve with thinly sliced brown bread, rye crisp, crackers or chips.
- Refrigerate any unused portion.
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Ibidun Sangodare
is@yahoo.comThis recipe is not vegetarian.
Colm Haughton
c33@hotmail.comI don't like the taste of chicken livers.
Joshua Nyangoya
nyangoyajoshua84@hotmail.comThis recipe is too complicated. I'm looking for something simpler.
Zzonjay Mharie Ramirez
zr48@yahoo.comI'm allergic to chicken livers. Is there a substitute I can use?
Tanvir Tanmy
tanmyt27@hotmail.comI'm not sure about this recipe. I've never cooked with chicken livers before.
abdulrehman malik900
amalik900@hotmail.co.ukThis recipe looks delicious. I'm going to try it this weekend.
Safdar Sultan
s.s100@hotmail.comI'm making this pasti for a party next week. I'm sure it will be a hit!
Tripti Thapa Magar
triptit@gmail.comThis pasti is a great way to use up leftover chicken livers.
Gulid Ali
g_ali54@hotmail.co.ukI love this recipe! It's so easy to make and it's always a hit with my family and friends.
Kallum Krupinski
krupinski_k16@gmail.comThis pasti is delicious! The chicken livers are cooked perfectly and the pastry is flaky and golden brown.
Crystal Booysen
booysen@gmail.comI made this pasti for a party and it was a huge hit. Everyone loved it! I'll definitely be making it again.
marrigadda prabha
m.prabha@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The pasti is delicious and it's a great way to use up leftover chicken livers.
Blake Dean
d@yahoo.comI'm not a huge fan of chicken livers, but I loved this recipe. The livers were cooked perfectly and the pastry was so flaky. I'll definitely be making this again.
Amiyah Gowdy
a@hotmail.comThis pasti is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Alex O'shea
o.alex0@hotmail.comI wasn't sure what to expect with this recipe, but I was pleasantly surprised. The chicken livers were cooked perfectly and the pastry was flaky and golden brown. I'll definitely be making this again.
Jim Jim Snyper
j@gmail.comThis chicken liver pasti recipe is a game-changer! The combination of creamy liver and crispy pastry is heavenly. I've made it several times now and it's always a hit with my family and friends.