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Wednesday 20 August 2014

Orange and brandy chicken liver pate !


300g chicken livers
100g salted butter
1½ tbs brandy
3 tbs double cream
zest and juice of 1 orange


  1. Prepare the chicken livers by washing them then patting them dry in between kitchen paper.
  2. Cut each liver in half and trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.
  3. Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally.
  4. Remove from the heat and the orange zest, orange juice, brandy and cream.
  5. Puree with a stick blender using the blade attachment, until smooth.
  6. Season with salt/pepper to taste.
  7. Pour into ramekin dishes, and refrigerate until set.
  8. These will keep for 4 days in the fridge. The quantities above, made 3 ramekin dishes.

Recipe taken from this fantastic low carb food site which can be found here.


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