Chicken Liver Pate with pistachio (will also suit rabbit, duck, pheasant livers)
By: Bungling Bee Boy
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Prep time: 5 mins
Cook Time: 10 mins
Servings:
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Bungling Bee Boy
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Feb 06, 2010
at 10:34 AM
A quick and simple way to use chicken livers, is also good with livers of duck and pheasant etc There are no set amounts to any of the ingredients, though as a general rule I would use 1 rasher of bacon for every two chicken livers.
Ingredients
Chicken livers,
bacon,
Pistachio nuts (shelled),
Mixed Herbs
black pepper
Cooking oil
butter
bacon,
Pistachio nuts (shelled),
Mixed Herbs
black pepper
Cooking oil
butter
Directions
1) Chop bacon into strips about 2 - 3 cm wide and fry off until just cooked. - set aside
2) Cut chicken livers into pieces about 1cm wide, fry in a little oil , until cooked through, set aside with the bacon
3) Add a pinch of mixed herbs and some black pepper
4) Place the above ingredients into a blender and blend them to a consistency that suits your taste ( i like mine a little on the course side)
5) Remove the ingredients into a small bowl
6) After removing the pistachios from there shells place them in the blender and chop them into small pieces, add them to the meat
7) Combine all of the ingredients together, and mix until even
8) Place the pate into small tubs or ramekins, seal with melted butter and allow to cool.
Enjoy on warm toast!
Feb 13, 2010
at 06:23 AM
Wow, sounds like a great recipe. I have been wanting to do pate for a while now, but all the recipes I've seen require oven cooking. As I don't have an oven this has posed somewhat of a problem. With your recipe problem no more. Of course, I don't have a blender either, but hopefully sufficient fine chopping with knife will give me a reasonable edible course pate.