Quick Chicken Liver and Orange Pate
Created by Jamanda, Tuesday, 20 November 2007
Description
From Lionheart - This is a great starter....
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
- 1 lb of fresh chicken livers
- 5oz of unsalted butter
- 2 ½ tbsp of Cointreau
- 2 small cloves of garlic, chopped
- The rind of 1 ½ oranges finely grated
- Salt and pepper
Method/steps
- Melt half of the butter in a frying pan and then add the garlic and chicken livers. Fry gently until the livers are just set and cooked through. Be very careful not to over cook them.
- Add some salt and pepper and the Cointreau. Place the mixture into a liquidiser along with the rest of the butter and blend until smooth.
- Fold in the finely grated orange zest and then divide the pate between several ramekins before leaving them to cool.
- At this point you can either refrigerate the pate before serving or cover with clingfilm and freeze until needed.
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