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Chicken Liver and Pistachio Pate recipe

Chicken Liver and Pistachio Pate recipe

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I make this pate at my pub and for parties. I am asked for the recipe all the time.

20 people made this

IngredientsServes: 16

  • 110g unsalted butter
  • 1/2 (40g) sachet dried onion soup mix
  • 60ml white wine
  • 450ml chicken livers, rinsed and trimmed
  • 60g shelled pistachio nuts
  • 225g cream cheese
  • 60ml water
  • onion powder to taste
  • garlic powder to taste

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. In a frying pan, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
  2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.

Tip

Find onion and garlic powder in specialty spice shops or some larger supermarkets. If you are unable to find them, feel free to omit and experiment with other seasonings if desired.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (15)

by happygilmores

This is the best liver pate!!! It is truly the perfect combination of ingredients, and the pistachio nuts enhance it's amazing flavor even more! I know of many other people who have tried this recipe & it remains the top pick & favorite of them all. This recipe gets all the raves & compliments that are well deserved! You would be hard-pressed to find a more perfect liver pate than this! Your dish will be the only one empty at all the parties with this recipe! P.S. - you better have recipe cards ready... because everyone will want it after trying this perfect pate! It's a winner!-17 Dec 2007

by HULAHAN

Truely yummy. I wanted something less artificial tasting so I chopped 1/2 onion and 7 garlic gloves and cooked them with wine and the livers. Outstanding!-11 Feb 2009

by Dennis

The pate was delicious. I would suggest using additional pistachios left whole and divide the mixture into small chafing dishes for serving before refrigerating.-18 Mar 2010


Yield

Divide the cubed butter evenly into the two Pacojet beakers, place them in the freezer.

Cook Bacon, Onion, Shallots

In a heavy bottomed saute pan over medium heat place the bacon and allow it to render some fat while stirring. The bacon can brown slightly but do not make it crispy. This will not make for a pleasant final texture.

Add the onion and shallot and sweat until translucent.

Add the madeira, bourbon, and cream sherry and deglaze the pan.

Blend

Pour the bacon/onion/alcohol mixture into a blender along with the chicken livers, whole eggs, egg yolks, salt, prague powder, and white pepper.

Cook in Immersion Circulator, Freeze

Pour the mixture into a vacuum seal bag and allow it to cool before sealing. Seal the bag in a vacuum chamber.

Once sealed place the bag in an immersion circulator and cook for 45 minutes.

Once finished remove the bag from the circulator and let it cool for 10 minutes or until you can handle it.

Blend in Pacojet

Place each beaker into the pacojet and churn the entire contents of the beaker. This first churn will look like the mixture has split and has become gritty. I assure you it has not, the butter will need to be tempered to fully emulsify.

Allow the mixture to come to 60F and churn the mixture again. At this point it will whip perfectly.


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Chicken Liver and Pistachio Nut Pate

I make this pate at my pub and for parties. Customers ask for the recipe all the time. Serve with crackers or garlic toast.

Original recipe makes 16 servings

Ingredients

1/2 cup unsalted butter
1 (1 ounce) envelope dry onion soup mix
1/4 cup white wine
1 pound chicken livers, rinsed and trimmed
1/2 cup shelled pistachio nuts
1 (8 ounce) package cream cheese
1/4 cup water
onion powder to taste
garlic powder to taste

Directions

  1. In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
  2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.

Nutrition

Calories: 160 kcal
Carbohydrates: 2.9 g
Cholesterol: 133 mg
Fat: 13.6 g
Fiber: 0.5 g
Protein: 6.5 g
Sodium: 227 mg


Chicken Liver and Pistachio Pate recipe - Recipes

4 hours (30 minutes active)

I started making chicken liver pate about 14 years ago to sell at my stall at the farmers’ markets in County Cork. Even though I now have restaurants instead of a stall, I continue my tradition of serving and selling my pate, as I adore it. Folding wild mushrooms through the pate adds an abundance of texture and flavor. You could also try adding caramelized onions or pancetta instead of the wild mushrooms. This is a great starter served along with some chutney or pickles and toasted brioche.

1 pound organic chicken livers, cleaned

Sea salt and freshly ground black pepper

2 garlic cloves, peeled and crushed

2-1/2 teaspoons finely chopped thyme

7 ounces wild mushrooms (such as chanterelles, morels or black trumpets)

In a skillet, melt 3 tablespoons of the butter and add the chicken livers. Cook on medium heat, stirring occasionally, until the livers are cooked and there is no trace of pinkness, about 15 minutes. Season with salt and black pepper.

Transfer the cooked livers to a food processor. Add the brandy, garlic, and thyme to the skillet and deglaze all of the juices from the livers (this is where the real flavor is!). Add the brandy mixture to the food processor and blend with the livers. Let cool.

While the livers are cooling, cook the wild mushrooms: Place a skillet over medium heat and add the olive oil. After 1 minute, stir in the mushrooms and season with salt and black pepper. Cook the mushrooms for about 5 minutes, stirring to ensure that they cook evenly. Remove from the pan and finely chop, then let cool.

When everything has cooled, slowly add the remaining butter to the food processor and process until it has been incorporated, then fold in the chopped mushrooms. Transfer to a large dish or eight individual ramekins and refrigerate until set, about 3 hours.

The pate is delicious served with warm, crunchy, white bread or traditional Irish soda bread.


Chicken liver & raisin pâté

A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds – about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.

In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.

Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don’t overcook or let them soufflé up or the texture of the pâté will be grainy.

Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.

To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.

RECIPE TIPS
CLARIFYING BUTTER

To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.


Chicken Liver Pâté with Wild Mushroom Jelly


It’s been quite a while since I’ve written a pate recipe with a few fancy
add-ons, I do hope you will try the whole thing (including the plum chutney and pistachio brioche) so you can taste the combination of flavours for yourself. Perhaps a starter like this would make a great beginning to your festive celebration dinner.

I made the pate and allowed it to set, then quenelled portions onto the plates a quenelle is a shape made using either 1 or 2 spoons. The more modern way is to use 1 spoon that is hot in order to create a smooth rounded surface. I chose to make my quenelles in the more traditional method for several reasons, I didn’t want the pate to heat up in any way and affect the taste, after all in the end taste is everything! My second reason was I didn’t want my pate to slide around on the wild mushroom disks I had made for them.

Mushroom Jelly
1 litre Chicken stock
100g raw chicken
1 large Carrot diced
2 Egg whites
100g chestnut mushrooms diced
150 grams fresh wild mushrooms
4 leaves gelatine

  1. First we need to strengthen the flavour of the chicken stock and add mushroom flavour. Puree the raw chicken together with the carrot and 100g chestnut mushrooms, then finally add the egg whites.
  2. Pour your cold stock into a stainless steel saucepan and then whisk in the raw chicken mixture. Heat up the stock on a medium heat, bringing the stock to a simmer without boiling. This process will bring the chicken mixture to the top and form a crust (this is the process for making Consommé). This process will not only enrich the flavour but clarify it too. Simmer for an hour.
  3. Line a large strainer with a fine, clean tea towel and ladle the stock through the tea towel into a clean bowl, whilst trying not to break the crust as you ladle the stock. Discard the crust once you have strained the stock.
  4. Measure a pint of your clear stock and then stir in the gelatine whilst the stock is still very hot to melt it throughly.
  5. Tear your wild mushrooms into bite size pieces and poach in the remaining stock that does not have gelatine until they are tender , then drain.
  6. Line a baking tray (38 cm x 30cm) with parchment paper and scatter on the wild mushrooms.
  7. Finally, pour on your stock that contains the gelatine and allow to set. It should look something like this.

Pate Ingredients (Serves 10 people)
800g cleaned chicken Livers
250grams unsalted butter
3 Tbsp Cognac
100grams chestnut mushrooms
1 teaspoon Herbs de Provence
3 large cloves garlic roughly chopped

  1. In a large non-stick frying pan (28cm-30cm ) melt 25g butter and gently cook half of the garlic to flavour the butter.
  2. Now add half of the chicken livers and cook until the livers are completely cooked and no longer pink in the middle and season with salt and pepper.
  3. Add half of the Cognac and Herbs de Provence and cook for 1 minute then remove from the heat and reserve. Repeat the process and cook the second half of the livers.
  4. Now fry off the 100g chestnut mushrooms in 50g butter until they are lightly brown then season with salt and pepper.
  5. Combine all the livers and mushrooms and puree using a food processor until the mix is fairly smooth. Now gradually add the remaining butter a little at a time and continue puree until the mix is very smooth.
  6. Check the seasoning of the pate, adjusting if needed, then spoon the pate into a non-stick bread tin and allow to set at least 4 hours.

Plum and onion chutney
1 punnet of unripe purple plums
1 medium onion sliced
4 TBsp Sour Cherry jam
few dried chilli flakes (optional)
1/2 teaspoon cinnamon
1 TBsp red wine vinegar
25g butter

    1. Gently fry the sliced onion in a non-stick saucepan until lightly brown in 25g butter. Pour on the vinegar, stir and remove from the heat.
    2. Cut the plums in half avoiding the stone, then cut the plum halves into wedges and add the wedges to your onion mix.. Remove the flesh around the stone and add that to the saucepan too.
    3. Add the jam, chilli flakes and cinnamon and cook on a low heat until the plums are just beginning to get soft then cool and check flavour. It should be slightly sweet with a hint of sour from the vinegar and very slight kick from chilli.

    To Serve
    I used a round pastry cutter to carefully cut the mushroom jelly sheet into circles. Use a flexible wide palette knife to move the mushroom circles to each plate. I served a little of the plum chutney in a small ramekins or bowl so to keep the plate looking clean. Making a quenelle shape does take a little practice so you might want to shape your pate portions before you begin to serve and place them on a tray and refrigerate. As you can see from my photo I made fresh brioche to serve with my pate which is so much more interesting than dried up toast. And of course a little fresh-cut herbs from the garden to finish the dish off.

    I will also be publishing my pistachio brioche recipe that I served with this pate in the next day or so.

    You might also like my Wild Mushroom and Duck Terrine from one of my other food blogs.


    Chicken, Pork and Pistachio Terrine

    • Quick Glance
    • Quick Glance
    • 25 M
    • 2 H, 30 M
    • Serves 12

    Special Equipment: 9-by-5-by-3-inch (23-by-13-by-8-cm) loaf pan

    Ingredients US Metric

    • 3 large skinless, boneless chicken breasts, cut into long strips about 1/4 inch (6 mm) thick
    • Sea salt and freshly ground black pepper
    • 15 very thin slices Parma ham
    • 1 3/4 pounds pork belly, finely minced
    • 3 garlic cloves, crushed to a paste
    • 1 large egg
    • 1 teaspoon Chinese five-spice powder
    • 2 1/2 tablespoons brandy
    • 2 handfuls pistachios

    Directions

    Preheat the oven to 375°F (190°C).

    Place the chicken strips in a bowl. Season with salt and pepper.

    Line a 9-by-5-by-3-inch loaf pan with several slices ham, making sure there are no gaps in between the slices and allowing the ends to hang over the edge of the pan. Reserve 2 slices ham for draping over the top later.

    In a large bowl, combine the minced pork, garlic, egg, five-spice powder, brandy, and pistachios, and season well with salt and pepper. The mixture should be moist and will help your terrine hold together. (To check the seasoning, make a patty with a tiny amount of the ground meat mixture and fry it in a skillet and then taste it. Adjust the seasoning of the rest of your mixture if necessary.)

    Spread 1/3 of the pork mixture evenly over the bottom of the lined loaf pan. Arrange half of the chicken on top of the pork mixture. Repeat the layering process, finishing with a final layer of the pork mixture. Fold the ends of the ham over the top and then drape with the 2 reserved slices ham to completely cover the pork mixture.

    Cover the loaf pan with foil. Place the loaf pan in a larger roasting pan. Pour enough cold water into the roasting pan to reach 3/4 of the way up the side of the loaf pan. Bake for 20 minutes.

    Reduce the oven temperature to 275°F (135°C) and bake for 1 1/2 hours. Use a meat thermometer to check for doneness–it should register 150° to 160°F (65° to 71°C). (Alternatively, another way to check for doneness is to press the top gently with your fingertip the juices should run clear and the terrine should be fairly firm but still have a little give.)

    Remove the loaf pan from the oven and use the tip of a skewer to make several small, shallow holes in the surface of the terrine, poking through the foil. Place a weight, such as several cans or another loaf pan, on the foil and let stand at room temperature until the terrine is cool. Place the entire loaf pan, weights still in place, in the refrigerator overnight.

    To unmold the terrine, pull some plastic wrap from the roll and place it on a cutting board but do not cut it at this point. Turn the terrine onto the plastic wrap. Remove and discard any excess jelly. Tightly wrap the terrine in layer after layer of plastic wrap, using the roll of wrap behind the board as leverage, stopping only when it’s wrapped in 7 or 8 layers. Refrigerate the terrine for up to 5 days. (The terrine also freezes well.)

    To serve, slice the terrine through the plastic wrap with a very sharp, thin knife, using a sawing motion. (Leaving the plastic wrap on during slicing helps each slice remain intact.) Peel off the plastic wrap and serve. Originally published December 4, 2012.

    Recipe Testers' Reviews

    A simply perfect recipe. The final terrine was dense enough to cut yet so tender and flavorful. The inclusion of Chinese five-spice and pork belly is quite modern, and there is something magical when classic French technique meets contemporary, trendy ingredients. Perhaps it’s my fascination with entertaining and cookbooks from the ‘60s and ‘70s, but I find a terrine to be so elegant yet casual enough for an afternoon picnic. I’m freezing half the loaf for a fête.

    I just love, love, love that at the end of making this dish you’ve run through a technique that lends itself to such wide variation and interpretation. The author shares not just a single dish but rather a recipe for success when attempting all sorts of terrines.

    I love a good terrine or pâté. This chicken and pork terrine is very easy to assemble, especially if your butcher can grind the pork belly for you. Then the toughest thing is shelling enough pistachios. The flavors go together very well, although the addition of five-spice powder may need a lighter hand. That being said, everyone I’ve served this to has loved it. The slices are irresistible when set out with two or three choices of crackers or bread, whatever vehicle gets it to your lips. The pistachios pull the dish together and help to define the other ingredients, although their presence seems to be more textural. (Perhaps if they were salt roasted—mine were roasted without salt—they would’ve lent more than texture.)

    I’m thinking that pickled walnuts may be a good alternate for the pistachios. I had a little trouble releasing the loaf. My solution was to let the pan sit in warm water for about 10 seconds or so before trying to release it. Place the loaf on a rack on a tray so the excess fat can drip off.

    HUNGRY FOR MORE?

    #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    The pork belly at my local butcher is pretty close to 50% fat. Is that the intended proportion?
    Thanks!


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    Chicken Liver Pate

    This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

    Original recipe makes 1 cup

    Ingredients

    1 tablespoon butter
    1 clove garlic, peeled and chopped
    1 tablespoon chopped onion
    1/4 pound chicken livers, trimmed and chopped
    2 tablespoons dry sherry
    1/3 (8 ounce) package cream cheese, softened
    hot sauce to taste
    salt and pepper to taste

    Directions

    1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
    2. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

    Nutrition

    Calories: 66 kcal
    Carbohydrates: 1.1 g
    Cholesterol: 63 mg
    Fat: 5.4 g
    Fiber: 0 g
    Protein: 3.2 g
    Sodium: 70 mg


    Watch the video: Chicken, Pork, Pistachio and Prune Terrine (January 2022).

    Pate De Campagne Recipe - Taste.com.au
    ground pork, chicken thigh, cornichon, chicken liver, pickled gherkin, thyme, cloves, allspice, eggs, bacon, pork, mustard, bread, brandy
    Pate de Campagne recipe - Using a large knife, cut pork fat, chicken thighs and livers into 5mm pieces. (Alternatively, pass through a meat mincer using the coarse blade.) Place in a bowl with mince.