French Liver Pate Recipes
CREAMY CHICKEN LIVER PâTé
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don't have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
- Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
- Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
- Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 1 gram, TransFat 0 grams
EASY BEEF LIVER PâTé
A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.
Provided by Anya @ Prepare & Nourish
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- In a large stainless steel skillet, melt butter on medium heat.
- Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
- Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
- Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 108 kcal, Carbohydrate 5 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 ounces, TransFat 0.2 g, UnsaturatedFat 1.4 g
LIVER PATE
A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.
Provided by William Anatooskin
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h45m
Yield 16
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
- Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 1.3 g, Cholesterol 120.8 mg, Fat 10 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 135 mg, Sugar 0.4 g
BEEF LIVER PATE RECIPE
This beef liver pate recipe is so delicious, thanks to an unexpected spice that magically does away a bit stronger liver taste. Even beef liver, which has a milder taste, will be really appreciated by liver haters. Since the time, I've tried a few recipes that even my husband will willingly eat. This liver pate is most likely my favorite. It is also the least work, which could have something to do with it. I had been gratified this afternoon by my kids eating it by the spoonful and, in actuality, all they're friends liked it. You can, of course, make this pate with additional animal livers, like lamb and goat, or even wild animals like elk and moose. The first thing jumps out as super healthy, is the fact that the liver is from a grass-fed cow. That means that the liver may have less bad stuff and more healthful fats. Another superb thing about this recipe is the onion and garlic. Beside flavor, these foods provide wonderful prebiotics-food for the wholesome bacteria inhabiting your gut. But if you're allergic to fodmaps, or have SIBO (small intestinal bacteria overgrowth) those prebiotics can cause more damage than good. Both coconut oil and olive oil are extremely great for you, in various ways. Coconut oil is made up of medium chain triglycerides so that they're easy to digest and consume and are utilized for electricity not to get storage (weight gain). Olive oil is a good source of oleic acid, a healthy fat that most of us don't get enough of. Beef Liver Pate Recipe Secrets Fat, and tons of it. My favorite fat to use is Ghee, because of it's sweetness, but also use butter. I haven't tried it using coconut oil or lard, however in case you can't tolerate even ghee I'd try them. Onion, and lots of it, also caramelizing the onions in the fat brings out the sweetness. Allspice, and also a fair amount of this also. I typically Think of allspice like a Christmas or pumpkin sort of spice, like cinnamon and nutmeg. However, once while watching a butcher make all kinds of goods from a pig during butchering, I detected that he place in allspice in some of the combinations. I included allspice on a whim while creating liver pate, and it creates ALL The difference. Beef liver is fairly powerful, but allspice magically cancels out the liver taste. I don't have any idea why. I used freshly ground allspice; should you only have preground allspice you'll have to add more, taste testing before the liver taste mellows. Grass-Fed Beef Liver Pate. It is way better to find a grass feed beef liver and it makes pate so much tastier. How to make Beef Liver Pate Recipe ? Roughly chop onion and cook on low heat in ghee (or other fat) until caramelized, about 20 minutes. Slice the liver, removing the membrane, that is white filmy layer. Cut the garlic and a onion and process in a food processor. Remove the onions and garlic from a food processor . Cook the liver on med heat in the rest of the fat, until no traces of blood. Let the liver and fat cool for a couple of minutes, then add to food processor. Add salt, allspice, pepper and cream (or milk choice or even water if you prefer). Blend till nice and smooth. Line a container with plastic wrap and smooth the pate to the container so that if it chills, you can turn the container and peel off the plastic wrap, which makes the pate sliceable. You could also, as I've done here, simply put the pate in a bowl or some other vessel and scoop it out as necessary. Eat fresh or cool to harden and additional meld flavours. Ingredients 1/2 cup plus 2 tbsp ghee, butter, or other fat (150 g) 1 very large or 2 med onions (200 g) 2 garlic cloves 14 oz (400 g) liver (beef, lamb, chicken, or whatever you prefer) 1 tsp of salt 1 1/2 tsp of allspice 1/4 tsp of pepper 2 tsp whipping cream (or milk , or I've even water for dairy free recipe) Nutrition Information for Beef Pate Per Serving: Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%
Provided by Cooking Frog
Number Of Ingredients 13
Steps:
- Roughly chop onion and cook on low heat in ghee (or other fat) until caramelized, about 20 minutes. Slice the liver, removing the membrane, that is white filmy layer. Cut the garlic and a onion and process in a food processor. Remove the onions and garlic from a food processor . Cook the liver on med heat in the rest of the fat, until no traces of blood. Let the liver and fat cool for a couple of minutes, then add to food processor. Add salt, allspice, pepper and cream (or milk choice or even water if you prefer). Blend till nice and smooth. Line a container with plastic wrap and smooth the pate to the container so that if it chills, you can turn the container and peel off the plastic wrap, which makes the pate sliceable. You could also, as I've done here, simply put the pate in a bowl or some other vessel and scoop it out as necessary. Eat fresh or cool to harden and additional meld flavours.
Nutrition Facts : Calories 202
FRENCH CHOPPED CHICKEN LIVER PATE
Make and share this French Chopped Chicken Liver Pate recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 45m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
- Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
- Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.
Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 1.2, Cholesterol 117.1, Sodium 30.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 5.2
EASY BEEF LIVER PATE
Super easy homemade beef liver pate recipe that is also low carb, paleo and keto! Just 3 simple ingredients, 20 minutes and voila, your super delicious and nutritious spread is ready (or eat it with a spoon!).
Provided by Tanya
Categories Beef recipes
Time 20m
Number Of Ingredients 6
Steps:
- Melt butter in a medium size pan.
- Add chopped onion, garlic and saute for couple minutes until fragrant.
- Wash and dry liver. Chop it and add to vegetables. Cook for about 5 minutes, until no longer pink.
- Once cooked, transfer all the ingredients to the food processor.
- Blend until smooth. Add more soft butter or oil if needed.
- Transfer to a bowl and enjoy with crusty bread or crackers.
Nutrition Facts : Calories 140 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 232 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 597 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHICKEN LIVER PATE
Heather's French Cook Book - quick
Provided by chris1243
Categories Appetizers
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.
Nutrition Facts : Calories 228 calories, Fat 19.973521875 g, Carbohydrate 0.50866875 g, Cholesterol 238.9546875 mg, Fiber 0.0314999985694885 g, Protein 9.751490625 g, SaturatedFat 11.8083675 g, ServingSize 1 1 Serving (82g), Sodium 201.38775 mg, Sugar 0.477168751430511 g, TransFat 1.609334375 g
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CHICKEN LIVER PâTé RECIPE | FRENCH RECIPES | UNCUT RECIPES
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Servings 4Calories 410 per servingTotal Time 30 mins
- - In a saucepan, cook over medium-high heat Checken Livers and Chicken Stock. Bring to a boil and reduce the heat to medium-low. Cook until cooked through, about 10 minutes.
- - Drain and transfer the Chicken Livers into a food processor, adding about 60ml / 2.1oz / 0.25 cup of the Cooking Stock into the food processor.
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4/5 (3)Total Time 7 hrsCategory AppetizerCalories 290 per serving
- In a dry skillet over medium-low heat, toast the peppercorns for a minute or so, shaking the skillet occasionally. Transfer to a spice or coffee grinder.
- Preheat the oven to 300°F (150°C). Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven.
- In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Stir this into the seasoned ground pork. Stir in any optional ingredients, if desired.
- Line a 1 1/2-quart (1.5-liter) terrine mold or a loaf pan with plastic wrap. If using the bacon to impart a slight smokiness to the pâté, place the slices side by side on the plastic with the ends of the bacon strips hanging over the edges of the mold or pan. Fill the mold or pan with the pâté. If using bacon, fold the ends of the bacon slices over the pâté so they meet on top. Fold the plastic wrap over the pâté.
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5/5 (3)Total Time 40 minsCategory AppetizerCalories 116 per serving
- Melt a tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for one minute, until fragrant.
- Add the chicken livers, sea salt, black pepper, thyme leaves, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
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- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
- Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once the mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.
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