Chicken Liver Pâté with Brandy
Appetizers • British
Description
Chicken liver pâté with brandy
Ingredients
- Butter 5 oz
- Chicken Liver 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Brandy 1 tablespoon
- Heavy cream 5 fl oz
- Green peppercorns to taste
Step-by-Step Guide
Step 1
Clean the chicken liver from membranes and veins. Heat 40 grams of butter in a skillet. Add the liver. Cook for three minutes, gently stirring to prevent it from browning too much. Season with salt and pepper.
Step 2
Pour in the brandy and carefully ignite it. Allow it to burn for a few seconds to evaporate the alcohol. Extinguish the flame and let it cool. Transfer the liver to a food processor (without the juices) and chop it finely. While blending, add the softened butter (about 40 grams). Pour in the cream and mix for a few more minutes. The mixture should become smooth and homogeneous.
Step 3
Pass through a sieve using a wooden spoon into a bowl to remove any large pieces. Transfer the parfait into a terrine mold and smooth the top with a knife. Sprinkle with crushed pepper and pour over the remaining melted butter. Refrigerate for a couple of hours.
Step 4
Using a spoon heated in hot water, transfer the parfait to a plate. Serve with toasted brioche and young salad leaves.
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