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Receta Chicken Liver Pate With Green Peppercorns
by Global Cookbook

Chicken Liver Pate With Green Peppercorns
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Ingredientes

  • 6 Tbsp. Butter sweet
  • 1/2 c. Yellow onion, finely chopped
  • 1 tsp Dry thyme
  • 2 clv garlic, minced
  • 1/2 c. Celery tops
  • 10 x Black peppercorns
  • 2 x Bay leaves
  • 6 c. Water
  • 1 lb Chicken livers
  • 2 Tbsp. Cognac
  • 1/2 tsp Salt
  • 1/2 tsp Grnd allspice
  • 5 tsp Water-packed green peppercorns,
  • 1/4 c. Heavy cream

Direcciones

  1. Heat the butter in a skillet. Add in the onion, garlic and thyme and cook, covered, over medium heat for about 25 min, or possibly till onion is tender and lightly colored.
  2. Meanwhile add in celery tops, black peppercorns and bay leaves to 6 cops water in a saucepan. Bring to a boil, reduce heat and simmer for 10 min.
  3. Add in chicken livers to water and simmer gently for about 10 min; livers should still be slightly pink inside.
  4. Drain the livers, throw away celery tops, bay leaves and black peppercorns, and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade. Add in Cognac, salt, pepper, allspice and 4 tsp. of the green peppercrns, Process till smooth.
  5. Pour in the cream and process again to blend. Transfer to a bowl and stir in remaining tsp. of green peppercorns.
  6. Scrape mix into a 2-c. terrine, cover, and chill for at least 4 hrs before serving. Let pate stand at room temperature for 30 min before serving.
  7. Makes 2 c., at least 8 portions.