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Chicken Liver Pate Adapted from Michael Field's Cooking School C Recipe

Chicken Liver Pate Adapted from Michael Field's Cooking School C
Servings: 20

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Chicken Liver Pate Adapted from Michael Field's Cooking School C. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Chicken Liver Pate Adapted from Michael Field's Cooking School C in your home. Then, follow these steps below to serve Chicken Liver Pate Adapted from Michael Field's Cooking School C for your family or friends.

Ingredients

  • 1/2 butter

  • 2 onion

  • 1 shallots

  • 3 tart apple

  • 1 butter

  • 1/4 chicken liver

  • 2 -4 calvados

  • 10 heavy cream

  • 1 butter

  • 1 1/2 lemon juice

  • 1/4 salt

  • 1 -2 pepper

  • 1/2 truffle

  • butter

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Chicken Liver Pate Adapted from Michael Field's Cooking School C in your home by yourself.

Directions: How to Make Chicken Liver Pate Adapted from Michael Field's Cooking School C

  1. Clean the chicken livers carefully, cutting away any green or brown spots, then wash them quickly under cold running water and pat them dry with paper towels. Now cut them in half.

  2. In a large heavy frying pan, melt the first 3 T butter. Add the onions and shallots and cook over moderate heat for 5 to 7 minutes, stirring occasionally, until the onions and soft and lightly colored. M ix in the chopped apple and cook 3 or 4 minutes longer. When soft enough to mash with a spoon, transfer to the bowl of a food processor., In the same pan, melt the second 3 T butter, this time over rather high heat. As the butter foam subsides, add the livers. Over high heat, turn them in the sputtering butter with a wooden spoon for about 3 or 4 minutes. When the livers are quite brown on the wutdiesa and still pink within, remove the pan fro the heat and flame them with the Calvados, which you have warmed slightly. Let the alcohot burn itself out completely.

  3. Now add the livers and all their juices to the onion-apple mixture. Moisten with 2 T cream and process. Add more cream if necessary. Process until very smooth. With a rubber spatula, crape the mixture out into a fine mest sieve set over a mixing bowl. Rub the past through the sieve with the back of a spoon. Let mixture cool completely., Cream the remaining 10 T of butter. When creamed, beat the cool liver paste, little by little into the butter. Stir in the teaspoon of lemon juice and the salt and pepper. Don't be sparing with the salt, since chilling deadens flavor, the pate will be surprisingly less salty than you thought.

  4. Pack the pate into small terrines or any attravtive quart-size container. Smooth the top witha spatula and pour over it enough clarified butter to cover it completely. This will not only prevent the pate from changing color as it chills, but will make an almost airtight covering that lessens the possibility of spoilage. (If you do not use the clarified butter, cover the crocks with plastic wrap. Refrigerate at least 3 hours., May be frozen.

So that brings us to the end of this special Chicken Liver Pate Adapted from Michael Field's Cooking School C recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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