Chicken Liver Pate with CAARA Brioche

You will need Qty
Chicken Liver 200 gms
Port Wine 50 gms
Salt To taste
Pepper To taste
Onion 50 gms
Butter 100 gms
Green Apple 50 gms
CAARA Brioche 4 slices
Garnish
Mirco Herbs 4-5 leaves

 

EQUIPMENT YOU’LL NEED:
Induction plate, non-stick pan, wooden spoon, electronic mixture grinder

INSTRUCTIONS:

  • Soak the cleaned liver in a bowl of milk overnight. Remove the liver from the milk and keep aside.
  • In a pot, heat the butter on medium heat and add finely chopped onion & green apple, sauté it till translucent and cook the overnight soaked liver. Cook it till half done and deglaze the pan with port wine.
  • Season with salt and pepper and process it in the electronic grinder until completely smooth.
  • With the machine on, add the softened butter (not melted), 2 tablespoons at a time, until completely incorporated and smooth.
  • Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve with toasted brioche.

Visit the CAARA website for more European food recipes and products 

 

 

 

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