Recipes

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.

 

Servings

8

Prep

2 hr

Cook

10 min

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Skill Level

Easy