Chicken Liver Pate

Developed in-house

This is a gorgeous crowd pleaser. Use halal chicken livers and it will be halal too.

Time

2 hours total: 30 minutes attended, 1 hour 30 minutes unattended

Storage notes

Keeps in the fridge for about 2 weeks in an unsealed container. About 3-4 weeks if kept in a sealed container

Difficulty

easy

Special requirements

food processor, cheese cloth

Yield

561.4 g (servings 20 )

Ingredients

Weight

Volume

Procedure

Sliced Onion

110 g

1 medium (2-½-inch dia

Cooking oil

41 g

3 tbsp

Fresh Thyme

1.2 g

1½ tsp

Fry onions in heavy bottomed pan till translucent and soft

Add thyme

Vanilla Extract

4.2 g

1 tsp

Add vanilla extract and allow alcohol to boil off

Chicken Livers

250 g

5⅝ liver

Add to pan and fry until liver is just cooked

Single Cream

105 g

7 tbsp

Tip cooked livers into food processor and blend to a smooth consistency

Add cream while blending until desired consistency is reached

Season to taste with salt and pepper

Scoop into serving dish and smooth top

Butter

50 g

10 pat (1-inch sq, ⅓-inch high)

Thyme

2 sprigs

Melt butter over medium to low heat

Allow to cook until milk solids start to caramelize and turn brown - about 5 minutes

Pour butter through cheesecloth to strain out solids

Place one to two sprigs of thyme on top of the pate

Cover with melted butter

Allow butter to set before serving

Original: 2012.

Notes

Be carefull as this pate can very easily become too sweet.

Nutrition

Serving size 28 g; calories 69.1 kcal, kilojoules 288.9 kJ, protein 2.3 g, carbohydrates 0.7 g, sugar 0.3 g, fat 6.3 g, saturated fat 2.8 g, unsaturated fat 5.4 g, trans fat 0.1 g, fiber 0.1 g, cholesterol 54.3 mg,

Type mousse

Author Jaco

Yield (approx)

Servings

Serving size 28 g

Serve	Per serve
Energy (kcal)	69.1
Energy (kJ)	288.9
Protein (g)	2.3
Fat (g)	6.3
Carbs (g)	0.7
Sugars (g)	0.3
Fiber (g)	0.1
Sodium (mg)	11.2
Cholesterol (mg)	54.3

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