Mock Chicken Liver Pate Recipes

MOCK CHOPPED LIVER

Steps:

• Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
• Heat oil in skillet, saute onion until it becomes translucent.
• In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

MUSHROOM MOCK CHOPPED LIVER

Steps:

• Spray a large nonstick frying pan with nonstick cooking spray. Add olive oil and heat over medium flame.
• Add the onions and sauté until golden, about 6-8 minutes. If the onions begin to stick, add a little water.
• Add the mushrooms and garlic and cook for 6-8 minutes, stirring occasionally, until nicely browned. Remove the pan from the flame and cool slightly.
• In a food processor fitted with the S blade, process walnuts until finely ground, about 10-12 seconds. Add the onion/mushroom mixture, eggs, salt, and pepper. Process with several quick pulses, until just combined.
• Transfer to a container, cover, and refrigerate until ready to serve.
• Scoop into individual Bibb lettuce leaves or radicchio lettuce cups, or on salad greens.

MOCK LIVER PATE (EASY)

Steps:

• 1. Combine softened cream cheese and liver sausage, mixing well until blended. Add remaining ingredients; mix well. Serve with toasted party rye bread and crackers or garlic bread wedges.

MOCK PATE DE FOIE GRAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
• In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
• Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.

MOCK CHOPPED " LIVER " ( LENTILS )

Steps:

• Bring chicken broth and lentils to a boil in large pan.
• Cover and reduce heat to simmer.
• Stir occasionally for 30 minutes or until tender.
• Drain if necessary.
• Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender.
• Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth.
• Stir mix with salt and pepper.
• Line a 3 cup mold with plastic wrap.
• Put mixture in mold.
• Chill for 8 hours, unmold onto baby leaf lettuce.
• Garnish with green onions and serve on crackers and celery sticks.

NANCI'S MOCK CHICKEN LIVER

Steps:

• Saute' the onions in the oil till browned, but'not' burned.
• Put the walnuts in a processor and process till fine.
• Take the walnuts out of the processor and set aside.
• To the processor, add the peas, 1/2 of the cooked onions and the egg.
• Process till smooth.
• Add the remaining onions and the walnuts and mix well.
• Add salt and pepper, to taste.
• Notes:.
• Better the second day.
• Freezes well.

MOCK CHICKEN LIVER PATE

Steps:

• Place water, lentils, and bouillon cubes in a pot. Bring to a boil,reduce heat to a simmer, and cook about 30 minutes, until tender (but not mushy.) Drain well. Saute the onion in olive oil in a skillet until it becomes transparent. Combine all ingredient a food processor and grind until the texture is as preferred. Season to taste with salt and pepper. Chill. Extras: I usually dry toast the walnuts in a skillet until the nuts were beginning to color and they were fragrant. When the onions were almost done, I splashed about a jigger of brandy over them and reduced that until the onions were almost dry and then did that again. I seasoned the onions over heat with about 1 tsp each dried thyme, smoked paprika, and garlic powder. I added about a half teaspoon of ground allspice. I added a Tbs of brandy when I processed the ingredients. Options: I have added 1/2 to 1 tsp cumin because it adds a "meaty" flavor. I have also added chopped fresh sage when I have it. I have added chopped parsley. I have added a bit of lemon juice when the Pate`needed "something." The mayo sauce was Hellmann's lo fat Mayonnaise and sweet/spicy mustard (about 4 to 1) mixed together. Capers would be good on top or mixed in.

CHOPPED LIVER

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.