Tuesday, August 7, 2018

Chicken liver pâté

 When I was very young, we (me and my sisters and brother) always went to nearby supermarket together.


It's fun (and it's the starting point for my supermarket mania, haha), we bought food, load of snack, and chicken liver pate was one thing that we never forgot to bring it home. 
Eating it alone or spreading it over a piece of bread or biscuit, it's delicious. As we love to chitchat it would be place in the centre of the table, and by the time that we clean up the table it would be gone. So for me it's packed with our good memory. I think that food connects to the memory, something we just want to eat something just to feel the moment. And food that you eat when you have a good time will be more delicious!
There are many recipes for Chicken liver pâté, for this time, it's suitable for anyone who love the fragrance of white wine and brandy ^^.  

Ps. I use Clarified butter to cover the pate from discolouring, but you can press a piece of plastic wrap directly over the pate instead of using it too.


Recipe:  Chicken Liver pate
สูตรภาษาไทย:  ตับไก่บด

日本語のレシピ: 鶏レバーのパテ
Youtube: ตับไก่บด, Chicken Liver pate,  鶏レバーのパテ



 Chicken liver pâté



300 g ......................... Chicken liver
70 g ........................... Unsalted butter
20 g ........................... Shallots, finely sliced
90 ml ......................... White wine 
1/2 tsp ........................ Salt
.................................... Pepper, Pinch of dried thyme
1 tsp ........................... Brandy (optional)
.................................... Clarified butter*, for covering the pate

*Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.



 Trim off any membrane and gristle from Chicken liver.
Set, aside.


 Place frying pan over low heat, put the butter and Shallots into the pan, cook until the Shallots turn translucent.

 Put the chicken liver into the pan.


 Pour the white wine, add salt, pepper, pinch of dried thyme into the pan.


 Cook until the liver turn light pink.


 Remove the liver from the frying pan. Put in a bowl of a food processor.


 Pour the brandy into the pan, simmering for 2-3 minutes.


Remove from the heat and pour into the bowl of the food processor.


 Process until it turn into pate.


 Put into a bowl, and pour Clarified butter over the top.


Refrigerate for 2 hours before serving.


Chicken liver pâté

2 comments:

  1. very good photography skills.. its very informative thing you have done by getting us step by step on How-to.. thanks..

    ReplyDelete
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