Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!
As I recently have some time, I was browsing on the internet the other day. Trying to find fresh, stirring ideas, inspiring recipes that I’ve never used before, to impress my family with. Hunting for a long time yet could not come across lots of interesting stuff. Right before I wanted to give up on it, I came upon this yummy and easy treat by chance. The dessert seemed so mouth-watering on its photos, it called for prompt actions.
It was simple enough to imagine just how it’s made, how it tastes and how much my hubby will probably love it. Mind you, it is extremely simple to keep happy the guy in terms of cakes. Anyway, I visited the blog: Suncakemom and simply followed the step-by-step instuctions that were coupled with superb shots of the procedure. It really makes life quite easy. I can imagine that it is a slight inconvenience to take photos down the middle of cooking in the kitchen as you may usually have gross hands therefore i seriously appreciate the time and energy she devote for making this post .
With that said I am empowered to present my own, personal formulas similarly. Many thanks the thought.
I had been fine tuning the initial mixture create it for the taste of my family. I’ve got to mention it turned out a great success. They loved the flavor, the consistency and enjoyed having a delicacy such as this during a busy workweek. They basically asked for more, a lot more. So next time I’m not going to make the same mistake. I am likely to twin the amount .
The chicken liver pate recipe is provided by SunCakeMom
Trim the liver by removing the white connective tissues and possible bile spots if any.
Slice the onion, crush the garlic, and black pepper.
Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
Add water.
Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
Simmer it until there are almost no pink visible when the liver is cut.
Remove the basil leaf.
Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
Add the optional cognac or sweet wine.
Mix well.
Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
Serve the spread out. It fits lovely into silicon cupcake holders too.
If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.