vrijdag 22 november 2013

Homemade chicken liver pâté (Kopie)


Yield: 4 persons
Adapted from Independent UK

500g chicken livers
200ml milk
200g unsalted butter
1 medium onion, chopped
2 cloves garlic, very finely chopped
A small bunch of thyme, leaves only
2 fresh bay leaves
100ml Cognac
salt and black pepper, to taste

1. Add 4 tablespoons of butter to a pan and place over a medium heat. Once the butter has melted and just begun to foam, add the onion and cook for about 5 minutes or until soft and transparent.

2. Add the garlic, thyme and bay, and cook for a further 5 minutes. Add the chicken livers and cook for 2-3 minutes, the livers should be brown on the inside and still pink in the middle. Then, add the Cognac, turn up the heat a little and cook until just slightly reduced. Remove from the heat and discard the bay leaves.

3. Allow to cool slightly then place in a food processor. Adding the rest of the butter in small pieces, purée until smooth. Line the jelly mould with clingfilm and spoon in the pâté. Allow to cool completely before covering and placing in the fridge to chill and firm – a minimum of 6 hours.


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