Chicken Liver Pâté & Mushroom Pâté

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The best way to welcome guests is a tray with crusty slices of bread and flavorful bowls of pâté. I got my chicken livers and mushrooms from Foodsaver stores and I got my bowls ready. Pâté is very easy to make and all you need are great quality ingredients and a good food processor.

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I used shallots for the mushroom pâté because, A: they are sweeter and B: they are nicely chopped and ready to use in a nice ziplock packaging. Chopped garlic is great too!

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For the mushroom pâté, I used these really flavorful porcini mushrooms I found at Foodsaver Stores. The mushroom pâté is a great vegetarian option for your guests. I always make both at Christmas to cover all tastes and dietary preferences.

Both Pâtés keep well in the fridge, especially the chicken liver. So it’s great you can prepare these in advance and keep them covered in the fridge for 3 days until your special evening. I usually eat the leftovers for breakfast straight from the fridge. So good.


For the Chicken Liver pâté:

Ingredients:

  • 1 Tbs Ardo chopped garlic
  • 150 grams Ardo chopped shallots
  • 60 grams Lurpak unsalted butter
  • About 900 grams FOODSAVER chicken livers
  • 1 tsp Maldon sea salt
  • 1 tsp Maldon black pepper
  • 1 tsp fresh thyme*
  • 2 bay leaves*
  • 250 ml plus 2 Tbs “koumandaria” (sweet cypriot wine) or port*
  • 60 ml brandy*
  • 2 Tbs fresh parsley*
  • 80 ml Arla double cream

Optional: 60 gr Lurpak unsalted butter for the top coat

*All ingredients from FOODSAVER stores except those marked with an asterisk

Method

Put garlic, shallots and butter in a large skillet over medium high heat. Cook stirring occasionally until beginning to colour.

Add the chicken livers, salt and pepper. Cook until liver is nicely colored on all sides.

Add thyme, bay leaves, 250 ml “koumandaria” or port, brandy and 1 Tbs parsley. Lower the heat and cook uncovered for 30 minutes, until liver is cooked through and liquid in the pan has thickened slightly.

Let mixture cool for 20 minutes then transfer in a food processor fitted with a metal blade. Add the cream, remaining parsley and remaining 2 tablespoons of “koumandaria” or port.. Blend everything together until mixture is smooth.

Transfer pate in your bowl of choice. Level the surface with a spoon or spatula. Cover with plastic wrap (the wrap must touch the surface of the pate) and keep in the fridge. Bring to almost room temperature before serving. Pate keeps in the fridge for one week.

Optional clarified butter coating: Put butter in a saucepan over medium heat. Butter will melt and the solids will separate from the fat. Keep cooking the butter until the solids sink on the bottom of the saucepan. Pass butter through a mouseline. Discard solids. What you have left is clarified butter. Pour clarified butter on the surface of the pate. Decorate with extra thyme if you wish. Keep in the fridge.


For the Mushroom pâté:

Ingredients:

  • 1 Tbs dried porcini mushrooms*
  • 50 grams Foodsaver chopped onions
  • 1 tsp Ardo chopped garlic
  • 30 grams Lurpak unsalted butter
  • 350 grams Ardo Cep mushrooms
  • 50 grams brandy*
  • 1 tsp fresh thyme*
  • ½ tsp Maldon black pepper
  • ½ tsp Maldon sea salt
  • 70 grams Arla natural cream cheese
  • 30 grams Arla cream
  • 2 Tbs fresh parsley*

*All ingredients from FOODSAVER stores except those marked with an asterisk.

Method

Soak the dried mushrooms in 2 tablespoons water. Set aside until needed.

Put onions, garlic and butter in a skillet over medium-high heat. Cook, stirring occasionally until beginning to colour.

Add mushrooms, brandy, thyme, salt and pepper. Cook stirring occasionally, 15 minutes or so, until almost all liquid from the pan has evaporated. Mixture should be neither dry nor wet.

Let mixture cool for 10 minutes, then transfer to a food processor fitted with a metal blade. Add the cheese, cream and fresh parsley and pulse until mixture is almost smooth.

Transfer pate in a bowl or two smaller ramekins. Cover with plastic wrap and keep covered in the fridge. Once cold, serve with crackers. Pate keeps in the fridge for 3 days.

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