Monday, March 30, 2009

Fabulous Home-Made Smoked Chicken Liver Pate

I've been experimenting with this recipe a lot lately. 

The inspiration for the recipe is this one that I found at recipezaar.com


I use it as a basic guide, but each time play around, adding what I have handy.  Smoking the chicken livers instead of frying them creates a more delicate texture, and complex flavour.  

It costs almost nothing to make. Takes almost no time. It's a lot leaner than most pates, it's delicious, and it looks fancy to serve at parties. I sometimes take it for my lunch, or to share with my coworkers.

1 pound of smoked chicken livers (you can read the instructions on how to make these here. It is truly a one-step recipe. Just put 'em in the smoker on a pie plate.)
1 onion
one clove garlic
2 tbsp butter
fresh herbs (Ive used thyme, rosemary, tarragon) plus salt and pepper to taste

Toss the onion, garlic, herbs and butter into a pot over low heat and allow them to simmer until soft...or slightly golden if you prefer. I've added mushrooms to this mix also, and an occasional splash of red wine or brandy just at the end. Feel free to experiment.

Once they are cooked, toss them into a blender or food processor along with the smoked livers. You can also toss in a boiled egg or two (makes the pate fantastically light-tasting).  You could add olives, splash of wine, brandy or whatever at this point.

Process for a couple of seconds. Not too long.

Scoop into some decorative little dishes and allow to set in your fridge, covered. Done.

Optional:
a couple of mushrooms
a boiled egg or two
a splash of brandy or red wine
a few chopped almonds or pistachios
some orange zest
roll it in dried parsley

For Homemade Melba Toasts

Take a leftover stale baguette, and slice it paper thin on a diagonal, and spread the slices on a cookie sheet to toast in your oven on the lowest setting. Store in an airtight container to serve with your Smoked Chicken Liver Pate.

This recipe freezes very well.

1 comment:

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