Peppercorn Pate with Madeira Recipe
Summary
MethodBlended
Ingredients
| Butter | 1/3 Cup (16 tbs) | |
| 1 large Bermuda onion, finely chopped | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Chicken livers | 1 Pound | |
| Tarragon | 1 Tablespoon, dried | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Dried thyme leaves | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Madeira | 1/4 Cup (16 tbs) | |
| 1 tsp cracked black or green peppercorns | ||
Directions
1. In a skillet, heat butter, add onion and garlic; saute 10 minutes, until softened.
2. Add chicken livers and saute 5 to 7 minutes, or until no longer pink. Sprinkle with tarragon, salt, pepper, thyme, cayenne pepper, cloves and allspice.
3. Transfer chicken livers to blender or food processor; puree until smooth. Add Madeira and process to combine.
4. Pack pate into 2-cup (500 ml) crock and top with cracked peppercorns. Refrigerate one day before serving.
5. Allow pate to stand at room temperature 30 minutes before serving.
2. Add chicken livers and saute 5 to 7 minutes, or until no longer pink. Sprinkle with tarragon, salt, pepper, thyme, cayenne pepper, cloves and allspice.
3. Transfer chicken livers to blender or food processor; puree until smooth. Add Madeira and process to combine.
4. Pack pate into 2-cup (500 ml) crock and top with cracked peppercorns. Refrigerate one day before serving.
5. Allow pate to stand at room temperature 30 minutes before serving.
Chef
