The caramelized apples give this chicken liver pate a hint of sweetness.
| Servings |
|
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons sunflower or grape seed oil
- 2 small apples peeled, cored and chopped
- 2 medium onions chopped
- 2 garlic cloves chopped
- 3 cups of water
- handful of celery leaves
- 1 teaspoon coriander seeds
- 1 bay leaf
- 1 pound of chicken livers
- ½ cup cold unsalted butter cubed
- 2 tablespoons Calvados French Apple Brandy optional
- 2 tablespoons fresh chopped tarragon leaves optional
- 1 teaspoon kosher salt
Ingredients
|
|
Instructions
- In a medium fry pan, melt the butter and oil over medium heat. Add the apples, onion and garlic and sauté till soft, about 15 minutes. Set aside.
- Remove from pan and set aside. In the same pan warm the water to a soft boil and add in the celery leaves, coriander seeds and bay leaf. Place the cleaned chicken livers in the warm water and cook on low heat for 10-12 minutes or until they are just cooked through (slightly pink inside).
- Remove the livers from the pan with a slotted spoon, and place in a food processor. Place the apple mixture in as well, the butter, calvados, tarragon, salt and pepper. Blend till smooth. It should resemble a thick sauce.
- Pour into a terrine dish or your favourite bowl (about 2 cups in volume). With a course pepper grinder, grind pepper over the entire surface, so no pate is peaking through. Cover and place in the refrigerator for at least six hours or overnight.
- Serve with crostini, cornichons and olives.