Recipe Chicken, orange and peppercorn pate pots : Practical and Delicious

Recipe Chicken, orange and peppercorn pate pots : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken, orange and peppercorn pate pots. You are currently reading Recipe Chicken, orange and peppercorn pate pots : Practical and Delicious. This recipe is the creation of the chef Jan Castorina. Recipe Chicken, orange and peppercorn pate pots requires 15m, cook 15m and serve 4. Caution: allergy Contains milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This gourmet chicken liver pate has a zesty orange flavour - Yum!

Ingredients:

9 Ingredients

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  600g chicken livers
  
  
  


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  40g butter
  
  
  


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  1 medium brown onion, chopped
  
  
  


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  250ml (1 cup) Massel chicken style liquid stock
  
  
  


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  1 1/2 tsp powdered gelatine
  
  
  


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  45g (1/4 cup) drained green peppercorns
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  Pinch ground cinnamon
  
  
  


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  Salt & ground black pepper
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Trim any discoloured spots, fat and membrane from the livers.
  
  
  


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  Step 2
  
  
  
  
  Melt the butter in a large frying pan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Increase heat to medium-high and add the chicken livers. Cook, turning occasionally, for 8-10 minutes or until the livers are lightly browned on the outside and slightly pink on the inside. Remove from the heat and set aside for 10 minutes to cool.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, bring the stock just to the boil in a small saucepan over high heat. Remove from the heat and sprinkle the gelatine over the stock. Use a fork to whisk until the gelatine dissolves.
  
  
  


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  Step 4
  
  
  
  
  Place the chicken liver mixture, 125ml (1/2 cup) of stock mixture and 1 tablespoon of green peppercorns in the bowl of a food processor. Add the orange rind and cinnamon, and season well with salt and pepper. Process until the mixture is smooth. Spoon the mixture into three 310ml (1 1/4-cup) ramekins and smooth the surface.
  
  
  


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  Step 5
  
  
  
  
  Sprinkle the remaining peppercorns evenly on top of the pate in the ramekins. Carefully pour the remaining stock mixture evenly over each and place in the fridge overnight to set. Once set, cover with plastic wrap and store in the fridge.
  
  
  

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