Liver Tarragon Recipes

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CHICKEN LIVER AND TARRAGON PATE



Chicken Liver and Tarragon Pate image

Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that.

Provided by Lene8655

Categories     Chicken Livers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

150 g butter, at room temperature
225 g chicken livers
2 tablespoons brandy
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh tarragon
150 ml double cream
salt & freshly ground black pepper
50 g butter
12 fresh tarragon leaves

Steps:

  • Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
  • Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
  • Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
  • To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
  • Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.

CALF'S LIVER WITH IRISH WHISKY AND TARRAGON



Calf's Liver With Irish Whisky And Tarragon image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 slices calf's liver (about 1 1/2 pounds)
Flour for dredging
2 tablespoons butter
1 clove garlic, minced
4 tablespoons Irish whisky
3/4 to 1 cup chicken or veal stock, preferably homemade
2 tablespoons chopped fresh tarragon
1/4 to 1/2 cup heavy cream
Coarse salt and freshly-ground pepper to taste

Steps:

  • Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
  • Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
  • Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
  • Add the tarragon and heavy cream and season to taste with salt and pepper.
  • Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 1 gram

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