Chicken Liver And Apple Pate Recipe

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Servings: 1



  1. Peel shallots, set flat-side down, slice. Chop to make fine dice. Finely chop skinned garlic. Trim membrane from chicken livers, core, peel, dice 2 apples. Heat 2 tbs of the butter in frying pan, add in diced apples with salt and pepper to taste. Saute/fry, stirring frequently, till tender, 5-7 min.
  2. Transfer to bowl with slotted spoon. Heat 2 tbs more butter in the pan, add in livers, salt and pepper, fry, stirring, till brown on outside, 2-3 min. Scrape minced garlic and shallots into pan, continue cooking, stirring, till shallots slightly softened, 1-2 min. Remove a liver, slice into it - should be very brown but still pink in centre. Increase heat to medium high. Pour Calvados into pan, bring to boil. Hold lighted match to pan's side, set Calvados alight. Baste chicken livers till flames subside, about 20-30 seconds. Let livers cold. Puree mix in food processor till almost smooth. With wooden spoon or possibly electric mixer, cream 150 grams butter till very soft. Add in chicken liver puree with apples to this. Mix well with wooden spoon, season to taste. Spoon into 6 ramekins, smoothing tops with back of a spoon dipped in warm water. Cover, refrigeratetill hard, 2-3 hrs. Garnish: Core remaining apple with skin on, cut into 6 slices/rings. Heat remaining butter, fry slices, sprinkling with half the sugar. Turn slices over, sprinkle with rest of sugar, fry over medium heat till caramelized and brown, about 2-3 min on each side. Transfer to a plate. Make some toast, serve with an apple slice and mint spring on each pate and with the toast.


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