Apple And Chicken Liver Pate With Hazelnuts Recipe
Apple and Chicken Liver Pate with Hazelnuts have a great taste. The Apple and Chicken Liver Pate with Hazelnuts gets its rich taste from chicken liver mixed with butter, heavy cream and garnished with hazel nuts. The Apple and Chicken Liver Pate With Hazelnuts is inspired by many restaurants worldwide.
Summary
Ingredients
10 tablespoons unsalted butter softened
1 pound chicken livers, rinsed and patted dry
1/4 cup Sercial Madeira or dry sherry
2 medium Granny Smith apples, peeled, cored and chopped
4 tablespoons heavy cream
1 large onion, chopped
Freshly grated nutmeg to taste
6 juniper berries, crushed
1/4 teaspoon dried thyme
Salt and pepper to taste
1/4 teaspoon dried sage
1/2 cup chopped toasted hazelnuts
1 large clove garlic, minced
Directions
In a large saucepan melt 4 tablespoons of the butter and cook the apples and onions seasoned with juniper, thyme, and sage over moderate heat, covered, stirring occasionally, for 8 to 10 minutes or until the vegetables are soft.
Add the garlic and cook over moderate heat, stirring, for 1 minute.
Transfer to a processor or blender and puree until smooth.
Add 2 tablespoons of butter to pan and saute the livers until they are browned on the outside but still pink within; transfer to processor.
Deglaze the pan with the Madeira and reduce it to 2 tablespoons.
Add Madeira to processor, puree until mixture is smooth and let cool for 10 minutes.
With the motor running add the remaining 4 tablespoons butter, 1 tablespoon at a time, the heavy cream, nutmeg, and salt and pepper to taste.
Fold in the hazelnuts, spoon the pate into a crock or serving dish, and chill overnight.
Add the garlic and cook over moderate heat, stirring, for 1 minute.
Transfer to a processor or blender and puree until smooth.
Add 2 tablespoons of butter to pan and saute the livers until they are browned on the outside but still pink within; transfer to processor.
Deglaze the pan with the Madeira and reduce it to 2 tablespoons.
Add Madeira to processor, puree until mixture is smooth and let cool for 10 minutes.
With the motor running add the remaining 4 tablespoons butter, 1 tablespoon at a time, the heavy cream, nutmeg, and salt and pepper to taste.
Fold in the hazelnuts, spoon the pate into a crock or serving dish, and chill overnight.
