Some years ago we were going to have a special buffet dinner for about 30 people. In thinking about what we could serve for appetizers I thought about foie gras as a possible idea. Then I thought of how much it would cost which was prohibitive. I then thought of a substitute using chicken livers. There are all kinds of recipes and from these I decided on developing my own variation which surprisingly turned out to be very good. Of course I ended up making enough for about 100 people (the Italian method of over doing) The recipe that I am showing you is a smaller version and even then you will have left overs which can be frozen and used at another time:
INGREDIENTS:
1 lb of chicken livers
1 lb of pork sausage (Johnsons bratwurst links can be substituted
as it is almost just ground pork after you take the casing off)
3 onions peeled, sliced in half, and cut again into thin slices
8oz of goose liver cut into chunks
3 tab of Millers soup base from a jar or equivelent (no bouillon, ehh, cubes!)
1 tab of oregano
1 tab of ground allspice
1 tsp ground pepper
6 cloves of garlic, peeled & minced
1/4 cup of flour
1/4 to 1/2 cup brandy
2 eggs
4 thin strips of salt pork
DIRECTIONS: PRE HEAT OVEN TO 300 DEGREES
1. put a half cup of virgin olive oil in a large fry pan on moderate heat 2. fry the sliced onions, continuesly stiring until light brown; add minced
garlic and cook an addtional 5 minutes (don't burn garlic!) set aside
3. lower heat and add sausage in same oil for an additional ten minutes
4. using a blender mix livers, sausage, goose liver pieces,
onions; garlic, 2 eggs 1/4 cup of brandy, all the spices, and 1/4 cup
of flour and mix on high until well combined. If you have the use of a
food processer; mix in that first and then transfer into the blender
and blend until very smooth.
5. using a 2 qt pyrex (oven proof) glass bowl or an equivelent metal
one place stips of salt pork in a cross form on the inside of bowl
6. pour the pate liquid into the bowl (it should make about 6 cups)
7. cover with foil
8. place bowl of pate in a 9 by 13, 2 inch high glass or metal pan
9. add water to fill about a third or so way up side of bowl
10. bake in the 300 degree oven for about 2 hours
11. using a toohpick check doneness by inserting into middle of pate-
if it comes out clean it is done; if not cook until it is clean
12. put a plate on top the foil on the bowl and add weight to press
the pate
13. put a slightly larger flat plate on bowl and turn it over and
kind of shake slightly until it drops on plate-this makes a great presentation
THIS WILL SERVE MANY WITH CRACKERS
ENJOY!
INGREDIENTS:
1 lb of chicken livers
1 lb of pork sausage (Johnsons bratwurst links can be substituted
as it is almost just ground pork after you take the casing off)
3 onions peeled, sliced in half, and cut again into thin slices
8oz of goose liver cut into chunks
3 tab of Millers soup base from a jar or equivelent (no bouillon, ehh, cubes!)
1 tab of oregano
1 tab of ground allspice
1 tsp ground pepper
6 cloves of garlic, peeled & minced
1/4 cup of flour
1/4 to 1/2 cup brandy
2 eggs
4 thin strips of salt pork
DIRECTIONS: PRE HEAT OVEN TO 300 DEGREES
1. put a half cup of virgin olive oil in a large fry pan on moderate heat 2. fry the sliced onions, continuesly stiring until light brown; add minced
garlic and cook an addtional 5 minutes (don't burn garlic!) set aside
3. lower heat and add sausage in same oil for an additional ten minutes
4. using a blender mix livers, sausage, goose liver pieces,
onions; garlic, 2 eggs 1/4 cup of brandy, all the spices, and 1/4 cup
of flour and mix on high until well combined. If you have the use of a
food processer; mix in that first and then transfer into the blender
and blend until very smooth.
5. using a 2 qt pyrex (oven proof) glass bowl or an equivelent metal
one place stips of salt pork in a cross form on the inside of bowl
6. pour the pate liquid into the bowl (it should make about 6 cups)
7. cover with foil
8. place bowl of pate in a 9 by 13, 2 inch high glass or metal pan
9. add water to fill about a third or so way up side of bowl
10. bake in the 300 degree oven for about 2 hours
11. using a toohpick check doneness by inserting into middle of pate-
if it comes out clean it is done; if not cook until it is clean
12. put a plate on top the foil on the bowl and add weight to press
the pate
13. put a slightly larger flat plate on bowl and turn it over and
kind of shake slightly until it drops on plate-this makes a great presentation
THIS WILL SERVE MANY WITH CRACKERS
ENJOY!
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