This is my quick and very simple recipe. Slightly spicy but a winning dish as a tasty starter or a snack. You can replace the Thai green curry paste for Thai red curry paste, chilli paste or leave pate mixture without anything spicy.
INGREDIENTS
PATE MIX
1/2 kilo chicken livers
1 tablespoon Thai curry paste (easily bought ready-made in the oriental section of some stores)
1/3 cup minced shallot onions
2 – 4 tablespoons of butter
Sprinkle of salt and black pepper (or more pepper if you like)
1 garlic clove (grated or 1/2 teaspoon powdered)
2 tablespoon Capers (optional)
1 teaspoon dried Thyme
1 teaspoon anchovy paste (optional)
1/4 cup brandy
1/4 cup cream
Your “Starter Chopping Board”
Clean your chicken livers of any veins, fat or tissues.
Add 2 tablespoons of butter in a wok / deep frying pan and melt over a medium heat for around 3 minutes, but ensure you don’t burn the butter brown!
Add the prepared chicken livers to the pan. Saute in the butter, while you add your shallot onions, salt and black pepper. Ensure the chicken livers cook apart to make sure they don’t stick. Turn them over regularly for an even cook during 3 – 4 minutes.
Add Capers (optional), anchovy paste (optional), garlic and powdered thyme. continue stirring while you saute and mix well.
Take the pan off the heat and add brandy, to ensure the mixture doesn’t catch flames while you later cook. Return the pan to the heat and let it boil to ensure the brandy reduces until the mixture thickens. Add the Thai green curry paste and mix well. Take the pan off the heat and allow the chicken liver mix to cool. While you wait, think about how you are going to blend your cooled mixture. You can use a blender, or I use my trusty hand blender. Make sure it is at a medium speed to prevent splashes over your clothes or kitchen!
When the chicken liver mixture has cooled, blend until fairly smooth.
Add the remaining melted butter and cream and blend more until a very smooth consistency.
The mixture will be fairly loose but will firm up when cooled in the fridge later.
Place the mixture into small ramekins and leave in the fridge for 1 – 2 hours before serving. You can store in your freezer in a small covered bowl, takeaway plastic box or smaller ramekins / tubs so you can de-frost when you need, for a month or 6 weeks.
Serve with a small mixed salad with honey / mustard dressing and sliced baguette / French bread or brown toast. I hope you enjoy ….
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
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