Chicken Liver and Apple Pate

* Exported from MasterCook *

Chicken Liver and Apple Pate

Recipe By : Anne Willan's Look and Cook Creative Appetizers
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea shallots
2 garlic cloves
500 grams chicken livers
3 dessert apples
250 grams butter
60 ml Calvados
30 ml caster sugar
6 sprigs fresh mint -- for decoration

Peel shallots, set flat-side down, slice. Chop to make fine dice. Finely
chop skinned garlic.
Trim membrane from chicken livers, core, peel, dice 2 apples.
Melt 2 tbs of the butter in frying pan, add diced apples with salt and
pepper to taste. Saute, stirring frequently, until tender, 5-7 minutes.
Transfer to bowl with slotted spoon.
Melt 2 tbs more butter in the pan, add livers, salt and pepper, fry,
stirring, until brown on outside, 2-3 minutes.
Scrape chopped garlic and shallots into pan, continue cooking, stirring,
until shallots slightly softened, 1-2 minutes.
Remove a liver, slice into it -- should be very brown but still pink in
centre.
Increase heat to medium high. Pour Calvados into pan, bring to boil. Hold
lighted match to pan's side, set Calvados alight. Baste chicken livers until
flames subside, about 20-30 seconds. Let livers cool.
Puree mixture in food processor until almost smooth. With wooden spoon or
electric mixer, cream 150 grams butter until very soft. Add chicken liver
puree with apples to this. Mix well with wooden spoon, season to taste.
Spoon into 6 ramekins, smoothing tops with back of a spoon dipped in hot
water.
Cover, chill until firm, 2-3 hours.
Garnish:
Core remaining apple with skin on, cut into 6 slices/rings. Melt remaining
butter, fry slices, sprinkling with half the sugar.
Turn slices over, sprinkle with rest of sugar, fry over medium heat until
caramelized and brown, about 2-3 minutes on each side. Transfer to a plate.
Make some toast, serve with an apple slice and mint spring on each pate and
with the toast.

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