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Associate.com - Share Your Recipe!

Recipe Name: Chicken Liver And Apple Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Shallots
2 Garlic cloves
500 Gram(s) Chicken livers
3 Dessert apples
250 Gram(s) Butter
60 Calvados
30 Caster sugar
6 Sprigs fresh mint, for
decoration
Directions:
Peel shallots, set flat-side down, slice. Chop to make fine dice.
Finely chop skinned garlic. Trim membrane from chicken livers, core,
peel, dice 2 apples. Melt 2 tbs of the butter in frying pan, add diced
apples with salt and pepper to taste. Saute, stirring frequently,
until tender, 5-7 minutes. Transfer to bowl with slotted spoon. Melt 2
tbs more butter in the pan, add livers, salt and pepper, fry,
stirring, until brown on outside, 2-3 minutes. Scrape chopped garlic
and shallots into pan, continue cooking, stirring, until shallots
slightly softened, 1-2 minutes. Remove a liver, slice into it --
should be very brown but still pink in centre. Increase heat to medium
high. Pour Calvados into pan, bring to boil. Hold lighted match to
pan's side, set Calvados alight. Baste chicken livers until flames
subside, about 20-30 seconds. Let livers cool. Puree mixture in food
processor until almost smooth. With wooden spoon or electric mixer,
cream 150 grams butter until very soft. Add chicken liver puree with
apples to this. Mix well with wooden spoon, season to taste. Spoon
into 6 ramekins, smoothing tops with back of a spoon dipped in hot
water. Cover, chill until firm, 2-3 hours. Garnish: Core remaining
apple with skin on, cut into 6 slices/rings. Melt remaining butter,
fry slices, sprinkling with half the sugar. Turn slices over, sprinkle
with rest of sugar, fry over medium heat until caramelized and brown,
about 2-3 minutes on each side. Transfer to a plate. Make some toast,
serve with an apple slice and mint spring on each pate and with the
toast. Recipe by: Anne Willan's Look and Cook Creative Appetizers
Posted to MC-Recipe Digest V1 #644 by Douglas Weller
<dweller@ramtops.demon.co.uk> on Jun 12, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2944
Calories From Fat: 1797
Total Fat: 204.4g
Cholesterol: 537.5mg
Sodium: 219.6mg
Potassium: 5392.8mg
Carbohydrates: 268.7g
Fiber: 51.1g
Sugar: 124.9g
Protein: 42.2g


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