Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!
As I most recently have some time, I had been searching on the web a few days ago. On the lookout for fresh, stirring tips, inspirational recipes that I have never tested before, to impress my loved ones with. Searching for quite some time yet couldn’t discover any interesting stuff. Right before I wanted to give up on it, I ran across this delicious and easy dessert by chance. It looked so delicious on its snapshot, it required fast actions.
It was not difficult to imagine just how it is made, how it tastes and how much boyfriend will want it. Mind you, it is extremely simple to delight him when it comes to desserts. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the page: Suncakemom and then used the step-by-step instuctions that were coupled with wonderful snap shots of the process. It just makes life less difficult. I can suppose it is a slight hassle to shoot pics in the midst of cooking in the kitchen as you will often have gross hands so I sincerely appreciate the time and effort she devote to build this blogpost and recipe conveniently implemented.
Having said that I’m inspired to present my own, personal dishes in the same way. Many thanks for the thought.
I had been fine tuning the main recipe create it for the taste of my loved ones. Need to say it had been a great success. They enjoyed the flavor, the thickness and enjoyed getting a treat like this in the midst of a busy week. They ultimately requested lots more, a lot more. So the next occasion I’m not going to make the same mistake. I’m gonna double the quantity to keep them delighted.
Original chicken liver pate recipe invented by SunCakeMom.
Trim the liver by removing the white connective tissues and possible bile spots if any.
Slice the onion, crush the garlic, and black pepper.
Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
Simmer it until there are almost no pink visible when the liver is cut.
Remove the basil leaf.
Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
Add the optional cognac or sweet wine.
Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
Serve the spread out. It fits lovely into silicon cupcake holders too.
If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.