How to Make Yummy Chicken liver pâté

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Chicken liver pâté

Before you jump to Chicken liver pâté recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you way less money. As soon as you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. Mainly if you ensure that the dishwasher is full before starting a cycle. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

The kitchen by itself provides you with many small means by which energy and money can be saved. It is quite easy to live green, of course. Largely, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to chicken liver pâté recipe. To cook chicken liver pâté you need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Chicken liver pâté:

  1. Provide 500 g of chicken liver.
  2. You need 150 g of unsmoked back bacon.
  3. Use 1 of white onion.
  4. Provide 2 cloves of garlic.
  5. Provide Sprig of Thyme.
  6. Prepare 250 g of unsalted butter.
  7. Prepare of Extra virgin olive oil.
  8. You need of Salt.
  9. You need of Ground black pepper.
  10. Take 50 ml of brandy.
  11. Prepare 50 ml of port.

Instructions to make Chicken liver pâté:

  1. Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side..
  2. On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well..
  3. On a low heat just melt the butter. If it overheats it will split and it will be spoilt..
  4. Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving..
  5. Serve with Melba toast/ crackers with choice of chutney..

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