CHICKEN LIVER PATé WITH PORT WINE AND PISTACHIOS
Very easy with a subtle taste of port! Of course at the back of that cupboard near the stove you really need to keep a selection of liquors for cooking and baking! I confess that, not realising just how tasty this spread would be, and that I might want to put the recipe on Zaar, I resorted to glugs and splashes. But I think the measurements are about right! If you don't have pistachios, crush the same amount of toasted hazelnuts, almonds or cashews. Prep time assumes the chicken livers are clean and does not need much prep.
Provided by Zurie
Categories Spreads
Time 30m
Yield 1 3/4 cup
Number Of Ingredients 11
Steps:
- Put the white wine, brandy and HALF the port (50 ml) in a small pot with the onion, garlic and thyme. This will be about 1 cup liquid.
- Simmer until reduced to 1/3 cup or just over. (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!).
- During that time, melt the butter -- be generous; the usual cream is not added to this recipe. You need enough butter so you have butter left in the pan when the livers are done.
- Fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook -- cut a few open to see degree of done-ness. This will take about 10 minutes, and stir often.
- Put the chicken livers in a processor with ALL of the butter left in the pan, and then add the boiled-down liquor. If you used thyme sprigs like I did, you'll need to pick out the sprigs first.
- Add the salt and pepper.
- Whizz the livers. At this stage you'll need the extra port. Chuck it in, and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge).
- And this is where I am not sure of how much port I used extra! The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. Taste -- I used flaky sea salt and have no idea how much was needed.
- When the liver spread is velvety smooth, scrape out into a bowl, and fork in the nuts. Cover, cool, and then leave in fridge to firm up.
- The spread develops great flavour over the next day. Can be kept and used for up to a week.
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Beau Moorley
[email protected]I don't like the taste of this pâté. It's too strong and gamey for my taste.
Tejayer Tajayer123
[email protected]I'm not a fan of the texture of this pâté. It's a bit too smooth for my taste.
Bhumi ram Kunwar
[email protected]This pâté is really expensive to make. I think I'll just buy it from the store next time.
Surujdai Fredericks
[email protected]I'm not sure what went wrong, but my pâté turned out really runny. I'm going to try again with a different recipe.
Shona Rani
[email protected]This pâté was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Dennoh Kendyz
[email protected]I followed the recipe exactly, but my pâté turned out grainy. I'm not sure what I did wrong.
Rs Nur vai
[email protected]This pâté is a bit too rich for my taste. I think I'll try making it with less butter next time.
Dharmendra Dharmendra
[email protected]I'm not a big fan of liver, but this pâté was surprisingly good. The port wine and pistachios really helped to balance out the flavor.
Tariq Malik
[email protected]This pâté is a bit pricey to make, but it's definitely worth it. It's so delicious and it's perfect for special occasions.
Helen M Hunter
[email protected]I love the combination of flavors in this pâté. The port wine and pistachios really make it special.
Jni Khni
[email protected]This pâté is a great make-ahead appetizer. I made it the day before my party and it was even better the next day.
Asim Kasri
[email protected]I've never made pâté before, but this recipe was so easy to follow. The pâté turned out great and I'm so glad I tried it.
Alpita islam
[email protected]This pâté is so easy to make and it's always a crowd-pleaser. I love serving it with crackers and fruit.
JUTTSAAB JUTTSAAB
[email protected]I followed the recipe exactly and the pâté turned out perfectly. It was a big hit at my dinner party.
abdur rouf
[email protected]This is the best chicken liver pâté I've ever had! It's so smooth and creamy, and the flavors are perfectly balanced.
Mostafa Khan
[email protected]I was a bit hesitant to try this pâté because I'm not a big fan of liver, but I was pleasantly surprised. It was really smooth and flavorful, and the port wine and pistachios balanced out the liver flavor nicely.
Mohamed Galal
[email protected]This pâté is so delicious and easy to make. I love that it's not too heavy, and the port wine and pistachios add a really nice touch.
Anita Shaw
[email protected]I've made this pâté a few times now and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser.
Polash Sarker
[email protected]This chicken liver pâté was a hit at my last party! It was so smooth and flavorful, and the port wine and pistachios gave it a really nice depth of flavor.