Chicken Liver Pate with Sweet and Sour Onion Salsa
Chicken Liver Pate with Sweet and Sour Onion Salsa Recipes
250g chicken livers
1 shallot, finely chopped
3 tbsp Madeira
3 tbsp double cream
1 tsp pink peppercorns, crushed
salt and pepper
crisp bread, to serve
Sweet and sour onion salsa:
2 red onions, sliced
1 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp soft brown sugar
1 rosemary sprig, bruised
4 tbsp water
Trim the chicken livers discarding any
discolored parts, wash and dry well.
Melt the butter in frying pan, add
shallot and fry over medium heat for 5 minutes.
Increase the heat and add chicken
livers, fry 3-4 minutes until browned on all sides, but still
slightly pink in the centre.
Remove the livers using a slotted
spoon and place in food processor.
Add the Madeira to frying pan and
reduce by half, scraping the sediment from the base of the pan.
Scrape into the blender and add the
cream and a little salt.
Process to form a smooth paste and
pass through a fine sieve.
Stir in the peppercorns and spoon into
a small dish.
Leave to cool and the chill overnight.
Make salsa: place all the ingredients
in a saucepan and season with salt and pepper.
Simmer over low heat for 20 minutes
until soft and caramelized.
Leave to cool, serve with pate and
salsa together with crisp bread or toast.
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