-
Clean chicken livers by separating into lobes, then trim off fat and connective tissue. Cut large livers in half.
-
Melt butter in a large frying pan over medium-low heat. Add shallots and sprinkle with pepper, if using, and salt. Stir often to soften shallots, about 10 minutes. Increase heat to medium. Add livers and pour sherry overtop. Stir frequently until livers turn pale brown, about 5 minutes. They should still be pink inside.
-
Turn entire mixture into a blender and puree until smooth. Turn into a serving dish. It can be served right away or covered and refrigerated up to 2 days.
Recipes
Easiest Ever Modern Party Pâté
You won’t find a pâté easier to make than this sherry-laced version. You need only 4 ingredients plus seasonings and it takes a mere 15 minutes - but it tastes like it took hours. The modern touch – Szechuan peppers borrowed from Asian cuisines. Neither hot or pungent, they have a tingly citrus flavour. (If you don’t have them – no worries – the pâté will still be appealingly rich and creamy.) Serve in a white dish surrounded with homemade toast squares for spreading or bread sticks, or apple or pear slices for dipping. Sliced green onions or chives are the only garnish needed.
Ingredients
- Serves: 10
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) chicken livers
- 1/2 cup (125 mL) unsalted butter
- 1 cup (250 mL) coarsely chopped shallots
- 1 tsp (5 mL) Szechuan peppers
- OR
- 1/2 tsp (2.5 mL) ground white pepper (optional)
- 1/2 tsp (2.5 mL) salt
- 1/4 cup (60 mL) sherry, cognac or brandy
Instructions
Nutrition Info
- Per 2 tbsp serving Amount
- Calories 157
- Protein 9 g
- Fat 11 g
- Saturated Fat 6 g
- Carbohydrate 5 g
- Fibre 0 g
- Sugar 1 g
- Cholesterol 223 mg
- Sodium 154 mg
- Per 2 tbsp serving % Daily Value
- Potassium 5
- Calcium 1
- Iron 29
- Vitamin A 234
- Vitamin C 20
- Vitamin B6 13
- Vitamin B12 392
- Folate 109
- Magnesium 5
- Zinc 17
