CHICKEN LIVER PâTé WITH FIG PRESERVES
Steps:
- In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor. In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it sauté the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor. Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, purée the mixture until it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pâté, covered, for 5 hours, or until it is firm. The pâté may be made 4 days in advance and kept covered and chilled. Invert the pâté onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pâté with the toast points or water biscuits.
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Suresh Xattri
x.s@hotmail.co.ukI can't wait to try this recipe!
Hlumisa Maraqane
h.m46@yahoo.comThank you for sharing this amazing recipe!
XMAN VERAS
x.v@hotmail.comThis dish is definitely going into my regular rotation.
Ameen Tariq
t_a52@hotmail.frI'm so glad I found this recipe.
elvis abumere
a@hotmail.comFive stars all the way!
Crystal Horan
crystalh42@hotmail.frThis is the best chicken liver recipe I've ever tried.
Shakeel Qurashi
shakeel@hotmail.frI would highly recommend this recipe to anyone who loves chicken liver.
Lions King
lions.king99@hotmail.comThis dish is perfect for a special occasion.
Mohammed shahin Dawan
mohammed-s27@yahoo.comI can't believe I'm saying this, but I actually enjoyed eating chicken liver!
Shehriyar Shah
ss24@gmail.comThis recipe is a keeper!
Lawrence Mwangi
m24@yahoo.comI will definitely be making this again.
Taco Jenkins
t.jenkins@gmail.comThis dish was a hit at my last dinner party.
Diwakar Baral
diwakar.baral@gmail.comThe fig preserves add a touch of sweetness that really complements the chicken liver.
Catia Teixeira
catia.teixeira@gmail.comI've never cooked chicken liver before, but this recipe made it so easy. It came out perfectly!
Abdullah Al Maksud
a73@gmail.comWow!
Md Dolal
m@yahoo.comThis dish is packed with flavor and is sure to impress your guests.
5liiil1 5liili1
5liili15liiil130@hotmail.comI love how the fig preserves balance out the richness of the chicken liver. It's a perfect combination!
Alexander Ontiveros
a_o89@yahoo.comEasy to follow and turned out great!
Zaza Dh
dh@gmail.comI wasn't sure what to expect, but I was pleasantly surprised. I'm usually not a fan of chicken liver, but this dish has completely changed my mind.
Busisiwe Masina
masina_b@aol.comThis recipe has become my family's favorite dish! I've tried countless chicken liver recipes, but nothing compares to this one. The combination of the fig preserves and the chicken liver is absolutely divine!