Recipe for Chicken liver pâté with pistachio nuts, dates and sage
Makes 500ml
Ingredients
3 Tbsp butter
½ onion, chopped
2 cloves garlic, sliced
½ apple, diced
250 g cleaned chicken liver
125 ml Sherry/Calvados
1 Tbsp chopped sage
Salt and pepper
½ cup chopped pistachios
½ cup chopped dates
Method
In a hot pan, melt 2 tablespoons of butter and allow to foam and brown. Add the onions, garlic and cook for 2 minutes or until soft.
Add the apple to the onion mixture and cook for a further 2 minutes or until soft. Add the chicken livers and cook until tender.
Add the sherry to the pan and set alight (flambé). Cook the ingredients together until the flame has stopped burning and all the alcohol has evaporated, then stir in the chopped sage.
Transfer the content of the pan into a food processor and blend until smooth. Season to taste with salt and pepper.
Remove the mixture from the blender and fold in the pistachios and dates.
Place the pâté into a sterilized glass jar, melt the remaining butter and cover the surface of the pâté (this will prevent the pâté from oxidation).
Serve with freshly baked bread or melba toast and your favourite glass of Leopard’s Leap wine!
CHICKEN LIVER PÂTÉ WITH PISTACHIO NUTS, DATES AND SAGE
Recipe for Chicken liver pâté with pistachio nuts, dates and sage
Makes 500ml
Ingredients
3 Tbsp butter
½ onion, chopped
2 cloves garlic, sliced
½ apple, diced
250 g cleaned chicken liver
125 ml Sherry/Calvados
1 Tbsp chopped sage
Salt and pepper
½ cup chopped pistachios
½ cup chopped dates
Method
In a hot pan, melt 2 tablespoons of butter and allow to foam and brown. Add the onions, garlic and cook for 2 minutes or until soft.
Add the apple to the onion mixture and cook for a further 2 minutes or until soft. Add the chicken livers and cook until tender.
Add the sherry to the pan and set alight (flambé). Cook the ingredients together until the flame has stopped burning and all the alcohol has evaporated, then stir in the chopped sage.
Transfer the content of the pan into a food processor and blend until smooth. Season to taste with salt and pepper.
Remove the mixture from the blender and fold in the pistachios and dates.
Place the pâté into a sterilized glass jar, melt the remaining butter and cover the surface of the pâté (this will prevent the pâté from oxidation).
Serve with freshly baked bread or melba toast and your favourite glass of Leopard’s Leap wine!
