Curried Chicken Liver Pâté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 stick (1/4 cup) cold unsalted butter |
1/4 cup chopped onion |
5 ounces chicken livers (about 1/2 cup), rinsed, patted dry, and chopped coarse |
3/4 teaspoon curry powder |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1 tablespoon brandy |
accompaniments: crackers and fresh pear slices |
Directions:
1. In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
2. Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.
3. Serve pâté with crackers and pears.
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