Name Liver pate _ menus for two


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LIVER-PATE-PREPARATION TIME: 10 minutes, plus chilling
COOKING TIME: 4 minutes

100 g (4 oz) chicken livers,
rinsed, trimmed and halved
3 tablespoons hot water

50 g (2 oz) butter at room
1/2 teaspoon salt

1/4 teaspoon mustard

pinch of ground cloves         
pinch of ground allspice       
pinch of cayenne

pinch of freshly ground
black pepper                        
1 teaspoon Madeira            
cucumber twist, to garnish

lettuce leaves, to garnish

1.  Put the chicken livers in a large bowl with the water. Cover with cling film. Cook for 2 minutes or until just cooked and pinky brown inside. Leave to stand for
1 minute.
2. Transfer the chicken livers and liquid to a blender and liquidize. Add the butter and remaining ingredients. Blend until smooth.
3. Divide the mixture between 2 small ramekins. Cool rapidly and chill. Garnish with cucumber and lettuce and serve with toast or micro-dried crustless bread. To prepare this, cut the slices in half diagonally and place in a single layer in the microwave oven. Cook for 3 minutes or until the bread has dried out. The bread becomes even crisper after a standing time of 5-10 minutes.

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