Snack Platter Catering – Part 7 – Millionaire’s Chicken Liver Pate’ – Ideal Snack Platter Food!!!

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Snack Platter Catering - Part 7 - Millionaire's Chicken Liver Pate' - Ideal Snack Platter Food!!!
Author: 
Recipe type: Snack Food / Finger Food / Pate'
Cuisine: French
 
Millionaire's Chicken Liver Pate' puts a new spin on a classic recipe. Once you've tasted this amazing flavor, you won't go back!!!
Ingredients
  • 500g Chicken livers
  • 50g Seedless raisins
  • 150ml Brandy
  • 1 Onion, finely chopped
  • 2 Cloves garlic, finely chopped
  • 10ml Fresh thyme, finely chopped
  • 50g Butter
  • 60ml Cream
  • Salt & cracked black pepper to taste
Instructions
  1. Cut away any sinew and discolored parts from the chicken livers. Place the livers in a large jug along with the seedless raisins and pour in the brandy. Set this aside for 1 to 2 hours.
  2. Dice the onion and finely chop the garlic and fresh thyme.
  3. Strain the livers through a colander and reserve the liquid.
  4. Heat a large pan over medium high heat, add 50g of butter and fry the onion and garlic for 5 minutes until tender and translucent.
  5. Add the liver and raisins to the pan along with the fresh chopped thyme. Fry this for 5 minutes until the livers are cooked through.
  6. Pour in the reserved liquid and continues to cook this for a further 2 to 3 minutes until the liquid has reduced by half.
  7. Remove the pan from the heat and allow it to cool for a few minutes.
  8. Transfer the mixture to a large jug and process this with your stick blender until smooth. You can also do this in a food processor or blender.
  9. Pour in the cream and mix this in thoroughly. Season to taste with salt and pepper.
  10. Cover the pate' and allow this to set in your refrigerator for at least an hour.
  11. As a serving suggestion, slice thin slices of dinner or cocktail buns and toast them under your grill for a few minutes on either side until golden.
  12. Transfer these to platters around a communal bowl of pate, or serve them in single portion bowls piped with a little pate and garnished with pickled green peppercorns.

 

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