Recipe Chicken liver and juniper berry pate with orange caramelised onion : Practical and Delicious

Recipe Chicken liver and juniper berry pate with orange caramelised onion : 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 liver and juniper berry pate with orange caramelised onion. You are currently reading Recipe Chicken liver and juniper berry pate with orange caramelised onion : Practical and Delicious. This recipe is the creation of the chef Anna Phillips. Recipe Chicken liver and juniper berry pate with orange caramelised onion requires 30m, cook 30m and serve 10. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve this gourmet pate as part of an elegant entertaining platter.

Ingredients:

13 Ingredients

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  250g chicken livers
  
  
  


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  120g butter, at room temperature
  
  
  


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  1 large eschalot (French shallot), peeled, finely chopped
  
  
  


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  1 1/2 tbsp Grand Marnier liqueur
  
  
  


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  2 tbsp thin cream
  
  
  


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  1 1/4 tsp dried juniper berries, finely crushed
  
  
  


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  Salt & ground white pepper
  
  
  


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  40g (2 tbsp) unsalted butter, melted
  
  
  


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  60ml (1/4 cup) olive oil
  
  
  


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  2 red onions, thinly sliced
  
  
  


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  40ml (2 tbsp) fresh orange juice
  
  
  


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  1 small baguette (French stick), cut into 5mm-thick slices, toasted
  
  
  


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  2 oranges, rind finely shredded
  
  
  


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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 livers. Rinse under cold running water and drain. Pat dry with paper towel.
  
  
  


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  Step 2
  
  
  
  
  Melt 20g (1 tablespoon) of butter in heavy-based frying pan over medium heat. Add livers and cook for 30 seconds each side. Cook, uncovered, turning occasionally, for a further 4-5 minutes or until lightly browned. Transfer to plate. Reduce heat to medium-low, add eschalot. Cook, stirring often, for 2 minutes. Return livers to pan, add liqueur. Simmer for 1 minute.
  
  
  


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  Step 3
  
  
  
  
  Place liver mixture in bowl of food processor and process until smooth. Transfer half the mixture to coarse sieve over bowl and use spoon to rub mixture through sieve. Repeat with remaining mixture. Return to food processor. Cut remaining butter into pieces, add to mixture with cream and juniper berries. Process until butter is incorporated and mixture is smooth. Season with salt and pepper. Spoon pate into 310ml (1 1/4-cup) ceramic or glass dish and smooth surface. Pour melted butter over top, and place in fridge until set. Cover with plastic wrap and place in fridge overnight.
  
  
  


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  Step 4
  
  
  
  
  Heat oil in a saucepan over medium-low heat. Add onions and orange juice, and cook, uncovered, stirring often, for 20 minutes or until light golden. Set aside for 5 minutes to cool.
  
  
  


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  Step 5
  
  
  
  
  To serve, spread pate on toasted baguette, top with onion mixture and then top each with 1/4 teaspoon of shredded orange rind. Serve immediately.
  
  
  

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