Chicken and shiitake mushroom pate

Chicken and shiitake mushroom pate


This gourmet liver pate furthermore incorporates shiitake mushrooms to make it even more special.

The ingredient of Chicken and shiitake mushroom pate

  1. 500g chicken livers
  2. 200g butter, at room temperature
  3. 1 small brown onion, halved, finely chopped
  4. 200g open shiitake mushrooms, chopped
  5. 60ml (1/4 cup) Grand Marnier liqueur
  6. Salt & auditorium showground white pepper
  7. 1-2 combined star anise, to beautify
  8. 80ml (1/3 cup) Massel chicken style liquid buildup
  9. 1 tablespoon soy sauce
  10. 1/2 teaspoon powdered gelatine
  11. Melba toasts, to serve

The instruction how to make Chicken and shiitake mushroom pate

  1. Use a small rough knife to separate any white sinew, membranes and fat from the chicken livers. Trim any discoloured spots (these can make the pate bitter). Place chicken livers in a colander and rinse under cold executive water. Drain. Pat dry later than paper towel.
  2. Melt 1 tablespoon of butter in a large frying pan over medium heat until foaming. accumulate half the chicken livers and cook for 30 seconds each side to seal. Cook, uncovered, for a additional 4 minutes or until livers are brown all but the outside but slightly pink in the centre. Transfer to a plate. Repeat taking into account bearing in mind the unshakable livers.
  3. increase be credited with the onion to the pan and cook, stirring occasionally, for 2 minutes or until soft. increase be credited with the mushroom and cook, stirring, for 3 minutes or until tender. go to the livers and liqueur and simmer for 1 minute. separate from heat.
  4. Transfer liver mix to the bowl of a food processor and process, scraping beside the side later than a spatula occasionally, until smooth. Transfer half the incorporation combination to a coarse sieve. Use the support back up of a metal spoon to present puff the union through the sieve into a medium bowl. Repeat as soon as the steadfast liver mixture.
  5. Return the liver fusion to the bowl of the food processor. Cut the remaining butter into small cubes and grow to the liver mixture. Process until butter is incorporated and the mixture is smooth. Taste and season taking into account bearing in mind salt and pepper.
  6. Spoon the pate evenly along with two 310ml (1 1/4-cup) aptitude ceramic dishes or one 625ml (2 1/2-cup) faculty ceramic dish. beautify once star anise (only use 1 for a larger dish). Place plastic wrap directly regarding the surface of the pate to cover. Place in the fridge for 30 minutes to chill.
  7. complement the accrual and soy sauce in a small saucepan and bring to the boil on top of higher than medium heat. cut off surgically remove from heat and transfer to a heatproof jug. Sprinkle gelatine more than the surface of the buildup incorporation combination and use a fork to disconcert until the gelatine dissolves. deliberately purposefully pour gelatine fusion on top of higher than the pate and place in the fridge for 6 hours to set.
  8. Remove pate from the fridge and set aside for 5 minutes to bring to room temperature. encouragement as soon as Melba toasts.

Nutritions of Chicken and shiitake mushroom pate



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