Chicken Liver and Grand Marnier Pate Recipes

Ingredients :

750g

1 cup

200g

1/2 cup

2 tbsp

2 tbsp

1.25 cups

2.5 tsp

1/2

chicken livers

milk

butter, softened

finely chopped spring onions

Grand Marnier

frozen orange juice concentrate, thawed

canned chicken consommé, undiluted

gelatine

orange, very thinly sliced.

1. Trim the chicken livers and place them in a large bowl.
2. Add the milk and stir to coat, then cover the bowl and refrigerate for 1 hour.
3. Drain and discard the milk.
4. Rinse the livers well, drain again and dry with paper towels.
5. Melt a third of the butter in a large frying pan, add the spring onion and cook for 2-3 minutes, or until tender, but not brown.
6. Add the chicken livers and cook, stirring gently, over medium heat for 4-5 minutes, or until just cooked.
7. Remove the pan from the heat and cool a little.
8. Transfer the mixture to a food processor and blend until very smooth.
9. Chop the remaining butter and add to the liver mixture with half of the Grand Marnier and half of the orange concentrate.
10. Process until creamy, then season.
11. Spoon the pate into a 1.25 liter serving dish, cover the surface with plastic wrap and chill for 90 minutes, or until firm.
12. To make the jelly, whisk the remaining concentrate.
13. Grand Marnier and 1/2 cup of the chicken consommé together in a bowl.
14. Sprinkle the gelatine over the top in an even layer then leave until the gelatine is spongy - do not stir.
15. Heat the remaining consommé, then remove from the heat.
16. Add the gelatine mixture to the saucepan and stir gently to dissolve the gelatine.
17. Leave the mixture to cool and thicken to the consistency of an uncooked egg white.
18. Press the orange slices lightly into the surface of the pate and spoon the jelly over the top.
19. Chill until set and serve at room temperature.

Serves 8

Protein: 19g

Fat: 22.5g

Carbohydrate: 7g

Dietary Fibre: 0g

Cholesterol: 463.5mg; 1290kJ (310cal)

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