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Brandy Peppercorn Chicken Liver Pâté

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Brandy Peppercorn Chicken Liver Pâté

This recipe makes 25 1 tbsp. (15 mL) servings

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Nutritional Info
Per 1 tbsp (15 ml) : about -
cal 63
pro 2 g
total fat 5 g
sat. fat 2 g
carb 1 g
fibre 0
chol 50 mg
sodium 121 mg
potassium 34 mg
% RDI: -
iron 5
vit A 35
vit C 2
folate 25

Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.

Ingredients

  • 2 tbsp white wine vinegar
  • 2 celery ribs, chopped
  • 8 peppercorns
  • 2 bay leaves
  • 8 oz salted pork belly, cubed
  • 8 oz chicken livers
  • 2 tbsp olive oil
  • 1/2 cup chopped shallots
  • 1 tsp chopped fresh thyme
  • 1/2 tsp coarsely ground pepper
  • 2 tbsp brandy
  • 2 tbsp whipping cream
  • 1/4 tsp salt, (approx)

Preparation

In saucepan, bring 6 cups (1.5 L) water, vinegar, celery, peppercorns and bay leaves to simmer. Add pork belly; poach until tender, about 1-1/2 hours. With slotted spoon, transfer pork to food processor.

Separate lobes of livers, removing any connective tissue and fat. Add chicken livers to saucepan; poach until slight trace of pink remains in centre of thickest part, about 5 minutes. Drain and add livers to pork belly in food processor.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, thyme and pepper until tender, about 8 minutes. Add to food processor.

Add brandy, cream and sa< pulse, scraping down side as necessary, until smooth. Season with more salt (if desired). Transfer to bowl(s); let cool. (Make-ahead: Refrigerate for up to 3 days. Bring to room temperature to serve.)

Source : Canadian Living Magazine: December 2009

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