Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!
As I lately have some time, I had been looking on the web a few days ago. Looking for new, challenging tips, inspiring meals that I have never tried before, to impress my loved ones with. Looking for quite some time unfortunately could not come across any interesting stuff. Just before I thought to give up on it, I stumbled on this delicious and easy treat by chance. The dessert looked so scrumptious on its photo, it required fast actions.
It was simple enough to imagine how it’s made, how it tastes and how much my hubby is going to love it. Actually, it is very simple to impress him in terms of desserts. Yes, I am a lucky one. Or perhaps he is.Anyhow, I visited the webpage: Suncakemom and used the simple instuctions that have been accompanied by wonderful pics of the operation. It just makes life much easier. I could suppose it’s a slight effort to shoot photographs in the middle of baking in the kitchen as you may ordinarily have sticky hands so I pretty appreciate the hard work she put in to make this post .
With that in mind I’m encouraged presenting my personal recipes in a similar fashion. Thanks for the thought.
I was tweaking the original mixture create it for the taste of my loved ones. Need to tell you it turned out an incredible outcome. They enjoyed the taste, the thickness and enjoyed getting a delicacy such as this in the midst of a busy workweek. They basically demanded even more, many more. Hence the next occasion I am not going to commit the same miscalculation. I’m going to twin the amount .
Thanks to Suncakemom for the tasty chicken liver pate recipe.
Trim the liver by removing the white connective tissues and possible bile spots if any.
Slice the onion, crush the garlic, and black pepper.
Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
Simmer it until there are almost no pink visible when the liver is cut.
Remove the basil leaf.
Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
Add the optional cognac or sweet wine.
Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
Serve the spread out. It fits lovely into silicon cupcake holders too.
If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.