Hello friends! Today I propose to cook chicken pate with orange oil according to the recipe of one of my friend's chefs from the restaurant. He checks this recipe for several years and always in the top ten. When new customers come and place an order, he personally serves them a small portion of such a pate with different breads to the table, for free, to try it cleanly. And that's all, these clients will come to him again at least.
👇 Delicate chicken liver pate 👇
Chicken liver pate with orange butter
This wonderful chicken pate can be cooked straight away in small jars. Then fill them with butter on top, cover with lids and store in the refrigerator for a long time.
PREPARATION OF PRODUCTS
I have already removed the films from the chicken liver.
You also need to cook melted butter. If it is not there, take 175 g of butter and melt it on low heat.
Remove the white foam from the top and gently strain the ghee through cheesecloth or a very fine sieve. Let it cool down.
I chop the shallots, if you don't have one, take onions.
I fry it in butter until translucent.
I add 120 g of port wine (sherry or Madeira) to the onion and evaporate it completely.
If you don't want to use wine, add diluted vinegar and sugar.
When the liquid has evaporated, turn off the heat and let the onion cool.
Put the liver and fried onions in a blender, everything at room temperature.
Add salt and pepper to this, break 2 eggs and mix everything.
Then I add butter in two steps and get a homogeneous liquid mass.
I preheat the oven to 150 ° C degrees.
I pour the liver pate into molds and put them in a wide bowl with hot water.
I'm sending the pate to the oven.
If desired, you can make a blank from butter and the zest of two oranges. Boil the oil for a couple of minutes along with the zest and turn off the heating. Then this orange oil can be poured onto the finished pate.
The pâté molds were left in the oven for 40 minutes.
In molds with water, the surface is smooth, mold without water - the surface is cracked.
Chicken liver pate can be cooked without water, but then the temperature should be reduced to 120-130 degrees.
Now you can put the orange oil on the pate.
Chicken liver pate recipe:
350 g chicken liver
145 g ghee (175 g butter)
5 g salt
black pepper
150 g shallots (can be onions)
20 g butter
120 g port wine (vinegar with water)
2 eggs (100 g)
Orange oil:
40 g butter
Zest of 2 oranges
👇 TWO-INGREDIENT MEAT PATE
That's all. Write comments, like and share your recipes. I wish you bon appetit and God bless you!