Monday, 5 August 2013

Chicken Liver Pate

A great, cost effective appetiser for a large group of guests.  It looks great and can be made a few days prior to your gathering. I will show you two separate ways of presenting this dish.

Ingredients to make chicken liver pate

  • 1 kg chicken livers
  • 1/2 large fennel sliced thinly.
  • 125gms butter.
  • 100mls of either brandy or pernod.
  • 1 packet Lebanese bread.

  1. In a large skillet melt the butter.
  2. Add the sliced fennel and sauté until mixture is transparent.
  3. Add the chicken livers and cook for about 6 minutes. The chicken livers should be still pink in the middle.
  4. Remove from the heat, stir in the alcohol and blend in a food processor until smooth.
  5. Place into a serving dish and allow to chill in the fridge.

Melting butter over chicken liver pate

Presentation method No.1 [left photo]

Melt 125grms of butter and pour over the chilled pate.

Gelatine glaze poured over chicken liver pate

Presentation method No.2 [right photo]:

Dissolve 4 small sheets of gelatine in 1/2 cup of boiling, add 1/2 cup of cold water and stir,

gently pour over the pate and chill.

Lebanese bread Method:

  1. Cut the Lebanese bread into squares and bake till crisp (about 10 minutes).
  2. Store in an airtight container till required.

Enjoy !