Peppered Chicken Liver Pate
Ingredients
1 onion chopped | ||
4 tbs unsalted butter | ||
1 lb chicken livers, trimmed | ||
1 garlic clove minced | ||
1/2 tsp dried marjoram | ||
1 tsp lemon juice | ||
1 tsp brandy of sherry | ||
Kosher or sea salt and fresh cracked black pepper to taste | ||
2 tsp of green peppercorns in brine, drained |
This is great for spreading crackers or on some crusty bread.
Directions:
- Melt the butter in a saute pan. Add the onions and saute until clear.
- Add the chicken livers, garlic and marjoram, cook over medium for about 10 minutes.
- Remove from the heat and stir in the lemon juice and brandy or sherry. Let cool slightly.
- Transfer the mixture to a blender or food processor and blend until smooth. Season with salt and pepper.
- Chop the green peppercorns and stir into the pate. Spoon into a serving dish, cover and chill for at least 2 hours until firm.
- Serve with brown bread or a variety of crackers.
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