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Liver Pâté with Sherry      CD   HD     90mins

Serves 4     Cold   Vegetables  Sherry  Herbs  Hors d'oeuvre  Appetizer  Starter  Gluten Wheat Free  Eggless

 

Ingredients:

75g/3oz Butter

1 clove of Garlic

75g/3oz Onions, chopped

25g/1oz Mushrooms

1 225g/8oz carton of Chicken Livers, washed and drained

1 teasp Mixed herbs

1 tbsp Double Cream

2 tbsp Amontillado Sherry

Bay leaves

Salt and freshly ground Pepper

Toast, butter and shredded lettuce to serve

 

Instructions

 

1. Melt half the butter in a frying pan and cook the onion and crushed garlic until golden.

 

2. Add the chopped mushrooms and chicken livers and cook for 5 minutes. Add the herbs and season with salt and pepper. Cook for a further 5 minutes. Remove from heat and stir in the cream and sherry. Cool.

 

3. Blend the mixture until smooth then transfer to a small serving dish or individual ramekins. Decorate the tops with the bay leaves.

 

4. Melt the remaining butter and pour over. Refrigerate for at least one hour before serving.

 

 

  More Starter  Recipes  | Summer Recipes  | More Offal  Recipes 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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