Chicken Liver Pâté with Crisp Herb Coating
Serve up this fantastic and tasty Chicken Liver Pate with Vitasnack Wholewheat Crisps. It’s a perfect starter or warm winter snack by the fireside with a glass of port!
Ingredients
- 125 ml Bakers VitaSnack Wholewheat Crisps
- 30 ml olive oil
- 10 ml fresh thyme leaves
- 10 ml fresh rosemary needles
- 45 ml fresh basil leaves, finely chopped
- 125 g butter
- 1 small onion, chopped
- 10 ml finely chopped garlic
- 250 g chicken livers, cleaned
- 45 ml brandy (optional)
- 90 ml sour cream
- salt and milled black pepper
Directions
Crush the Bakers VitaSnack Wholewheat Crisps coarsely. Heat the oil in a frying pan and add the crumbs. Fry until golden and crisp. Transfer to a bowl, stir in the herbs and set aside until required.
To make the pâté, heat a spoonful of butter in a pan and add the onion. Sauté until golden then add the garlic. Cook for a few seconds then transfer to a processor. Heat a few more spoonfuls of butter in the pan and add the chicken livers. Cook for a few minutes until just done – even still pink inside if you prefer. Add the brandy (if using) and set alight. Allow flames to subside then continue to cook briefly until the liquid has nearly evaporated. Remove from heat and stir in the cream. Add the livers to the onion in the processor and add the remaining butter. Process until smooth then season well with the salt and pepper.
Line a suitably-sized bowl with cling film and spray the film with non-stick spray. Spoon the pâté into the bowl and cover with the overlapping film. Place in the fridge to chill and firm, about 4 hours.
To serve, turn the pâté out onto a plate and sprinkle the top and sides with the crumbed herb mixture.
To make the pâté, heat a spoonful of butter in a pan and add the onion. Sauté until golden then add the garlic. Cook for a few seconds then transfer to a processor. Heat a few more spoonfuls of butter in the pan and add the chicken livers. Cook for a few minutes until just done – even still pink inside if you prefer. Add the brandy (if using) and set alight. Allow flames to subside then continue to cook briefly until the liquid has nearly evaporated. Remove from heat and stir in the cream. Add the livers to the onion in the processor and add the remaining butter. Process until smooth then season well with the salt and pepper.
Line a suitably-sized bowl with cling film and spray the film with non-stick spray. Spoon the pâté into the bowl and cover with the overlapping film. Place in the fridge to chill and firm, about 4 hours.
To serve, turn the pâté out onto a plate and sprinkle the top and sides with the crumbed herb mixture.
Serves 4 – 6.
No comments:
Post a Comment