chicken liver pate

This meatloaf pays homage to one that was served at the old M. Wells in Long Island City, when the restaurant was in a dodgy old diner where the cooks did prep work on the lunch counters and the vents occasionally caught fire. The chef, Hugue Dufour, folded knuckles of foie gras into this marvelous Stroganoff gravy that he used to nap big loaves of aged-beef meatloaf. I’ve made versions at home with beef and lamb and pork covered in sauce made with mushrooms both wild and supermarket-bland. I’ve spooned canned foie gras into my meatloaf mixture to mimic the original, and I’ve dotted it into the finished sauce as well. That last maneuver was in truth more successful, providing pops of richness against the silkiness of the cream, but I’ve also omitted the foie entirely and no one has been the poorer for it. The adaptations hardly matter. Make a good and juicy meatloaf with the best meat you can find, and cover it with mushrooms and cream. You’ve got a meal to suggest magic.

Meatloaf Stroganoff

unsalted butter

onion,

cultivated mushrooms,

salt and black pepper,

panko bread crumbs

beef

egg,

tomato paste

smoked paprika

chicken stock, homemade

Worcestershire sauce

sour cream

heavy cream

chicken-liver pâté

parsley

Heat oven to 350. Melt the butter in a large skillet or Dutch oven set over medium-high heat, and when it foams, add the onion and mushrooms. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to brown, about 15 minutes. Transfer half the mushroom mixture to a large bowl, and set the skillet aside.

Make the meatloaf: Mix the panko into the mushroom mixture in the bowl, then add the meat, and mix again, making sure not to overhandle the meat. Add the egg, and mix again.

Transfer to a sheet pan, and shape the mixture into a 11-by-8-inch rectangle (it should be about the size of a sheet of paper). Bake until firm and nicely browned, approximately 1 hour.

Meanwhile, make the gravy: Return the skillet with the remaining mushroom mixture to the stove, and heat over a medium flame. When the mixture is hot and glistening, stir in the tomato paste and paprika. Cook, stirring occasionally, until the tomato paste just begins to caramelize, about 2 minutes. Stir in the stock and Worcestershire, and cook until it begins to simmer.

Put the sour cream into a medium bowl, and add to it 1/4 cup of the hot liquid from the mushroom mixture in the skillet. Stir until combined and warmed. Stir the tempered sour cream and the heavy cream into the mushroom mixture, then heat until warmed, about 5 minutes. Taste, and add salt if needed.

When the meatloaf is done, remove it from the oven, and allow to rest for 10 minutes, then place on a serving platter. Add spoonfuls of the pâté or foie gras, if using, to the gravy, then pour the mixture over the meatloaf and shower it with parsley. Serve immediately, perhaps with buttered egg noodles.

This chicken liver and Madeira parfait recipe only takes 25 minutes to make. Serve with gherkins and crusty bread.

Chicken liver and Madeira parfait

free-range chicken livers (from butchers)

salt

¼ tsp pepper

Good pinch of four spice mix (sometimes sold as quatre-épices, from seasonedpioneers.co.uk)

tbsp duck fat or softened butter

Madeira wine

brandy

cold butter, finely cut up

Trim and clean the chicken livers (or ask your butcher to do it). Toss in the salt, pepper and four spice mix on a plate. Heat the fat in a pan. When hot, fry the livers for 1 minute on either side. Remove to a bowl with a slotted spoon and deglaze the pan with the Madeira and brandy. It will probably flambé a bit, so stand back!

Pour the juices over the livers, then purée in a food processor. Add the egg yolk and butter and blitz again until very smooth. Check the seasoning. You might want more salt or pepper. Don’t add any more booze. Chill it in a storage box or terrine mould until set. If serving as a starter, serve on toast with some cornichons.

Chicken liver pate is wonderfully smooth and with a gently rich flavor. It&#039;s also really easy to make and is perfect to make ahead for entertaining. 

Chicken liver pate

lb chicken livers (225 grams)

shallot (small)

garlic

tbsp butter (divided, 35 grams, room temperature)

thyme (leaves only, chopped)

tbsp butter (30 grams,

thyme (optional)

Start by cleaning the chicken livers - you want to get rid of any bits that may become tough. Find any white fat or connective tissue on a piece of liver and hold on to it as you use use your knife to take off the liver flesh. Remove the fat/connective tissue and roughly chop the liver. Repeat with the other pieces.

Peel and finely dice the shallot and garlic. Warm 1/2tbsp (6g) butter in a skillet/frying pan over a medium heat and add the shallot. Cook, stirring, for a minute, then add the garlic.

After another minute or two, as the onion is starting to soften and become translucent, add the liver and thyme. Cook for around 3 minutes on each side until lightly cooked on the outside but still pink in the middle.

Add the brandy to the skillet/pan and stir gently to help the brandy evaporate off the alcohol and reduce. After a minute or two it will become almost syrup-like, then remove from the heat.

Scrape the contents of the skillet/pan into a food processor and add the remaining 2tbsp butter. Blend until the mixture is very smooth. If you want an extra-smooth pate, then press the mixture through a fine mesh sieve.

Either way, then transfer the pate to two or more small ramekins/dishes and flatten the top. If you don&#039;t want to top with butter, place cling wrap/film over the top of the pate, pressing on to the surface and ideally then also cover with a lid. Refrigerate and use within a day or two or freeze until needed. If adding butter, cover and chill in the fridge to firm up for around 25-20 minutes.

To keep it fresher a little longer (around 5 days) until you start using, add a clarified butter seal. Melt the 2-3tbsp butter in a small skillet then once melted, remove from the heat. Skim off the foamy white part on top of the butter so just the clear yellow butter remains.

Pour the melted butter over the top of the chilled pate in the ramekins, swirling gently if needed to form a layer all over. If you can&#039;t form a layer, you may need more butter (eg if your dish is wider but 2-3tbsp should be enough). If you like, press a little stem of thyme into the butter while it is still liquid. Place the dishes in the fridge until needed (or you can also freeze).

Adding butter seal

https://embed.mediavine.com/videos/w9g6ji7tjsw591tbp6hk

Chicken liver pate is wonderfully smooth and with a gently rich flavor. It's also really easy to make and is perfect to make ahead for entertaining, whether served alongside crackers and other nibbles or spread on crostini for canapes.

Classic Tuscan crostini made with homemade chicken liver pate. A great festive treat made with parsley, sage, capers and garlic it's packed full of flavour and perfect spread on crostini or added into pasta sauces.

Chicken Liver Pate Recipe - Tuscan Crostini

10.5 oz (300 grams) chicken livers

anchovy fillets

garlic (minced)

parsley (finely chopped)

sage leaves (finely chopped)

olive oil

tbsp vin santo ((or marsala or sherry))

3.5 oz (100 grams) butter

First, clean the livers by removing any green or yellow bits, wash and dry them well.

Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.

Cook the mixture for 5 minutes on a medium heat then set aside to cool.

Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.

Add the smooth pate back into the frying pan with cubes of butter and cook, stirring the pate and butter together until completely mixed together. The pate will need to heat through so it melts in with the butter (around 3 minutes).

Transfer the pate into a ramekin or serving dish and leave to cool before chilling in the fridge until firm.&nbsp;

A livery spread for Vietnamese  Banh Mi sandwiches. Make your own pate at home with just a few simple ingredients and take your Banh Mi to the next level. This recipe makes about 2 cups.

Easy Vietnamese Liver Pâté Recipe for Bánh Mì Sandwiches

lb liver (pork, chicken, duck, goose, or beef)

shallots

oil (vegetable

unsalted butter (divided)

Shaoxing cooking wine

sea salt

½ tsp ground black pepper

cane sugar

five-spice powder

MSG (optional)

milk

Clean the liver

Remove any connective tissue on the liver then slice it into bite-sized pieces. Rinse well. Soak the liver in 1 cup whole milk for at least 30 minutes then rinse again. This will subdue the strong smell.

Cook the liver

In a large skillet, heat up oil and 1 tablespoon butter. Add garlic and shallots. Pan fry for one minute. Add liver and pan fry for 10 minutes on medium-low heat. Add wine and cook for one more minute or until most of the liquid has evaporated. Season with salt, pepper, sugar, five-spice powder, and MSG (optional). Add milk to deglaze the pan, making sure to scrap any of the charred bits at the bottom of the skillet but don&#8217;t let the milk evaporate off.

Pour mixture into a blender or food processor

Add another tablespoon of butter and blend until smooth.

Transfer pate to two 4-inch ramekins or small bowls

Melt the last of the butter in the microwave and pour a very thin layer over the pate in the two ramekins. This will keep the pate from drying out. Cover with plastic wrap and chill in the fridge for 10 minutes or until the butter was set.

A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make

Country terrine with black pepper & thyme

butter

streaky pork rashers

thyme

tsp black peppercorns

chicken livers thawed

tbsp red or white wine (optional)

rashers smoked streaky bacon

cocktail gherkins

Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.

Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.

Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.

To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

Top 6 chicken liver pate recipes from across the web

The most viewed chicken liver pate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meatloaf Stroganoff

Chicken liver and Madeira parfait

Chicken liver pate

Chicken Liver Pate Recipe - Tuscan ...

Easy Vietnamese Liver Pâté Recipe f...

Country terrine with black pepper &...

Top 6 chicken liver pate recipes from across the web

The most viewed chicken liver pate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatloaf Stroganoff

Chicken liver and Madeira parfait

Chicken liver pate

Chicken Liver Pate Recipe - Tuscan ...

Easy Vietnamese Liver Pâté Recipe f...

Country terrine with black pepper &...

The most viewed chicken liver pate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine