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Tasty Brandied Chicken Liver Pate Recipe
Did you know you can make pate in the crockpot? Actually it is a great method of making a homemade pate recipe because when you use an oven it can dry out. That will not happen in the slow cooker. You can use this recipe as a general guideline if you want, altering the flavorings and spices. Just make sure you keep the volumes of other ingredients the same. This is such an easy recipe to make and it is wonderful served on toast with some lettuce leaves or fresh herbs for a colorful garnish on top.
It is up to you how coarsely or finely you chop the onion and chicken livers. If you want a coarse pate, chop them coarsely or, for a finer textured one, chop them more finely. After adding the herbs to the mixture in the pan, you can blend the mixture in a blender if you want a completely smooth pate or leave it if you want some texture. A completely smooth pate is also known as a parfait. It is nice smooth, a bit chunky or very coarse. It just depends on your personal preference.
Something else you might like to do to make this recipe even more delicious is cover the inside of the greased terrine dish with slices of bacon before you put the pate mixture in there. This will infuse the pate with the bacon flavor. Then you can serve the bacon with the pate or simply discard it. You can really make this pate recipe your own by experimenting with the different flavors and additions.
Chicken and Brandy Pate Canapés
Ingredients -
1 ⅓ lbs chopped chicken livers
1 ˝ oz brandy
7 oz butter
1 teaspoon thyme or sage
2 finely chopped garlic cloves
1 chopped onion
Salt and black pepper
10 slices toasted white bread
Handful of salad leaves or fresh herbs, for garnish
Balsamic vinegar
Preparation:
Fry the liver and onions in ˝ oz of the butter in a skillet with some seasoning.
After 3 minutes, add the garlic and cook for 2 minutes more.
Stir in the brandy and flame it if you want.
Stir in the remaining butter and the thyme or sage.
Transfer the pate to a well-greased terrine dish, cover it tightly, and put it in the crockpot.
Pour water into the slow cooker, up to halfway up the terrine dish.
Cook for 6 hours on medium (or 1 hour on high and then 8 hours on low if your crockpot does not have a medium setting).
Cut the toast slices into rounds using a cookie cutter and top each one with pate and some salad leaves or herbs.
Drizzle the serving platter, or each serving plate, with balsamic vinegar before arranging the pate canapés on top.
(Makes 12)
Photo Description:
This amazing appetizer will really wow your guests. In the photo the pate tops the toast and there are red and green leaves on top but you can adapt this recipe however you like and use whichever garnishes you prefer for it. The balsamic vinegar on the plate is also optional. Pate does very well in the crockpot because there is no danger of it drying out. If you have made pate in the oven before you will know that it can dry out easily and that ruins it! This pate contains brandy for a gourmet touch and other ingredients to complement the chicken liver flavor.
