Champagne Pâté

When you think about the number of blogs folding within their first year, it is lovely to celebrate a 4th birthday; that of "what's for lunch Honey?" and in true Meeta's style she is having a Mingle and a glass of Champagne.
I did not have to think very long to find what I would bring to the party, Meeta said she wanted Champagne in the recipe and so she should have this absolutely, mouth water, smooth, delicious and sadly very fattening recipe, a very special Champagne Pâté .

So Meeta here is to your blog : Happy Birthday

25g Butter
500g chicken livers, trimmed of fat and sinew
2 cloves garlic, roughly chopped
150 ml carton double cream
125 ml champagne or sparkling wine
1 teaspoon light brown sugar

Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 10 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but slightly pink on the centre. Allow to cool for 5 minutes.
Whizz the chicken livers and all it's buttery juices to a paste in a food processor. With the motor running, pour in the cream, followed by the champagne until well blended and completely smooth.
Season with the sugar, 1 tsp salt and plenty of ground black pepper.
Pour into a bowl, cover with cling film and chill overnight.


The Cooking Ninja said...

My FIL loves chicken liver and paté. I might just make him this. Didn't know it was that simple to make. :)

Solange Berchemin of Pebble Soup said...

Get some fresh liver from the butcher, I did mine with sparkling wine could not resolve to pour Champagne in the foodprocessor. Honestly this is probably the best chicken paté I ever had. Go for it.

Meeta K. Wolff said...

Solange this is incredible! I love paté and can think of nothing more romantic then sitting with the loved one, warm bread and some of this paté and of course a glass of champagne.
thanks for sharing it for the mingle!

Solange Berchemin of Pebble Soup said...

I am glad you like it, did you listen to your song? click on the second link.

Kitchen Butterfly said...

Love pate....and was thinking of making some to go with champagne gelee...

Adele @ WillworkforBiltong said...

Yay for chicken livers! The champagne is a great addition. Great recipe, thanks.

Send Champagne said...
This comment has been removed by a blog administrator.
Solange Berchemin of Pebble Soup said...

Hi Send Champagne,

Go for it, it is delicious, shared is better and of course less calories:) but when you think about it even vegetable pates are fatty and this is so much nicer.

thanks for dropping by, for regular recipes hit to followers' button



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