Wednesday, 14 December 2011

Chicken Liver Pate with Pancetta

This is technically an appetizer, however they are so good that you can definitely eat enough of them and make it a meal.  I love anything with liver, but what I love about this particular pate is that you don't have the extra butter in it like other pates, and it still tastes sooooo good.  We got this recipe from our good friend Tam.  Anytime we make it, everyone LOVES it.  Such a great dish for any party or just because.  I promise it will not disappoint you!

Chicken Liver Pate with Pancetta

  • 1lb. chicken livers
  • 1 large onion, diced
  • 1 small apple, peeled, cored, diced
  • 2 large garlic cloves, chopped
  • 4 anchovy fillets
  • 1 Tbs. each chopped: Sage, Thyme, Chives
  • 1/2 cup port or sherry
  • 1/2 cup cognac or scotch
  • salt & pepper to taste
  • To serve: Baguette (sliced), 12 slices of pancetta (thinly sliced), Mayonnaise, fresh chives chopped
-Soak Chicken Livers in milk for 1 hour.  Drain.  Season livers with salt and pepper.  In a large skillet with olive oil, cook livers for 2-3 minutes over medium-high heat until pink  inside.  Remove livers and set aside to cool.  Add port to pan and scrape up the brown bits.  Allow to reduce a little and then pour over the chicken livers.
-Add a few drops of oil back to the pan.  Add  onions and a sprinkle of salt.  Cook for 5 minutes.  Add apples and cook for 2 minutes.  Add garlic, herbs and anchovies.  Cook until the anchovies start to disappear in the pan.  Remove mixture from pan and place on a separate bowl.  Add the other 1/2 cup of cognac or scotch to the pan and allow it to deglaze.  Pour the mixture over the onions.  
-Put both mixtures into a blender and blend to desired consistency. Take pancetta and lightly fry in a fry pan until crispy.  To serve slice the baguette into pieces.  Spread a layer of liver on the bread, a light layer of mayonnaise on top of the liver, a piece of pancetta, topped with fresh chives.  Enjoy!   

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