Chicken Liver Pate
When I visited my sister in Vienna around 1999, I saw Foie Gras being served as an appetizer and was surprised to see how expensive it was. Foie Gras is a luxury food product made of fatty liver of a duck or goose. I came to Bangalore and tried to experiment and create a chicken liver pate which was very similar in flavor though the texture was more creamy and it had to be served with crackers or melba toast. The pate can be made more intense and firmer by reducing the cream.
Ingredients
- 400 g chicken liver (after cleaning, around 300 grams)
- 100 g onion
- 100 g butter
- 200 g cream
- 1 tsp salt
- 1 tsp chilli powder
- 3 tbsp sherry, whisky or brandy
- 1 tbsp oil
Servings: people
Instructions
- Clean the liver and discard every bit of gristle. Wash and drain.
- Chop the onion fine and sauté with salt in the oil until soft. If salted butter is used, reduce salt to ¾ teaspoon.
- Add chopped liver and chilli powder and sauté for another minute.
- Add/ sherry, brandy or whisky and cook for another 2 minutes until the liver is done and most of the alcohol has evaporated.
- Add 100 grams butter and let it melt in the hot, cooked liver. Cool for ten minutes.
- Blend in a mixer until smooth. Add cream and blend for another minute.
- Pass through a sieve to ensure it is absolutely smooth and pour into a bowl or bowls to set.
- Leave overnight or for at least 6 hours in the fridge.
- Serve with an assortment of crackers, melba toast or thin slivers of toasted hot dog rolls.
- If you wish to slice the Pate, reduce the cream and set in a rectangular dish.
Recipe Notes
Note: Chilli powder can be reduced but at least a pinch is recommended.