CHICKEN LIVER PATE WITH REDCURRANT GELEE RECIPE
Provided by á-2421
Number Of Ingredients 15
Steps:
- Heat 1/4 cup butter in skillet over medium-high heat. Add onion and saute for 1 minute then add garlic and saute for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and saute for 4-6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired and transfer contents of skillet to a food processor. Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture left over, spoon into a s mall container and reserve for another occasion. Pour melted butter overtop and chill 4 hours or until set. Keep refrigerated until needed. Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelee.
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Deborah Garrett
[email protected]This pâté is a great way to use up leftover chicken livers. It's a delicious and easy way to make a special appetizer or snack.
Narbahadur Rana
[email protected]I love the simplicity of this recipe. It's only a few ingredients and it's so easy to make. The results are amazing and the pâté is always delicious.
Alive Majola
[email protected]This pâté is a real crowd-pleaser. I've made it for several parties now and it's always a hit. The flavors are perfect and the texture is smooth and creamy. I highly recommend this recipe.
New Funny
[email protected]I'm so glad I found this recipe. I've been looking for a good chicken liver pâté recipe for a while now and this one is perfect. It's easy to make and the results are amazing.
mello tyson
[email protected]This pâté is so elegant and delicious. It's perfect for a special occasion or a romantic dinner. I served it with toasted brioche and it was the perfect way to start our meal.
Sharon Khan
[email protected]I love the combination of the chicken liver and the redcurrant gelee. The sweetness of the gelee perfectly complements the richness of the pâté. This is a truly special dish.
Dante Brady
[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. The flavors had time to meld together and the pâté was even smoother. I highly recommend this recipe.
Jenny Dari
[email protected]I'm not a huge fan of liver, but I thought I'd give this pâté a try. I'm so glad I did! The liver flavor was very subtle and the pâté was incredibly smooth and creamy. I served it with toasted baguette and it was the perfect appetizer.
Fridah Challo
[email protected]This was my first time making pâté and I was so happy with how it turned out. It was surprisingly easy to make and the results were amazing. The pâté was smooth and creamy with a delicious flavor. I will definitely be making this again.
Usam Berin
[email protected]I've made this pâté several times now and it always turns out great. It's a really easy recipe to follow and the results are always impressive. I love serving it with toasted baguette and a glass of wine.
Allan Kiplangat
[email protected]This pâté was absolutely delicious! I made it for a party and it was a huge hit. The flavors were perfect and the texture was smooth and creamy. I will definitely be making this again.