Chicken Liver Pate with Herbed Crackers

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Chicken Liver Pate with Herbed Crackers
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 15 min.
Ready in

Ingredients

for
6
For the liver pate
100 milliliters Whipped cream
½ teaspoon thyme
1 egg
300 grams Chicken liver
1 teaspoon Armagnac
salt
freshly ground peppers
Nutmeg
marjoram
½ teaspoon rosemary (finely chopped)
6 Glasses
For the herbed crackers
200 grams Pastry flour
50 grams grated Cheese (such as old Gouda)
½ teaspoon salt
freshly ground peppers
¼ lemon (organic)
25 grams butter
2 small eggs
1 tablespoon Sour cream
1 tablespoon white wine
4 tablespoons mixed Fresh herbs (such as rosemary, thyme, marjoram, oregano)
vegetable oil (or butter for frying)
How healthy are the main ingredients?
Whipped creamSour creamthymerosemaryeggsalt

Preparation steps

1.

Preheat the oven to 175°C (approximately 350°F). Add water to the bottom of a deep baking sheet.

2.

For the liver pate, whisk heavy cream in a bowl together with thyme and egg. Let rest in the refrigerator.

3.

Trim liver of tendons, cut into pieces, place in a bowl, mix with Armagnac and season with salt, pepper, nutmeg and marjoram. Let rest in the refrigerator. When cooled, puree liver mixture in blender, press through a sieve, mix with cream-egg mixture and season with rosemary. Pour liver mixture into 6 ovenproof glasses, place in the prepared deep baking sheet, cover with aluminum foil and cook in the preheated oven for about 35 minutes. Then remove from oven and let cool.

4.

For the herbs, mix flour in a bowl with cheese and season with salt, pepper and finely grated lemon zest. Add chopped butter and mix. Add eggs, sour cream, white wine and herbs and knead everything quickly into a smooth dough. Roll dough out on a work surface until approximately 3 mm (approximately 1/5 inch) thick and cut into strips with a pastry wheel.

5.

Heat vegetable oil in a deep pan, add pastry strips and fry on both sides until golden brown. Drain crackers on paper towels and serve with liver pate.