Chicken Liver Pate With Green Peppercorns And Sherry – a delicious recipe with milk, butter, onion, chicken livers, garlic, marjoram. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.", "Melt half the butter in a saucepan and saute the onion gently until soft and golden but not dark brown.", "Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.", "Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.", "Transfer to a serving dish, the mixture should ""not quite"" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander."]
554
kcal
Calories
28
g
Fat
30
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups milk, 100 g butter (4 oz), 1 small onion, diced, 450 g chicken livers (1 lb), and more.
Yes, Chicken Liver Pate With Green Peppercorns And Sherry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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