Chicken liver pâté with ciabatta toast – Food & Home Magazine
This chicken liver pâté with ciabatta toast recipe is the perfect dish for when you are entertaining a group of loved ones.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Ramekin
- Mold
- Skillet
- Stove
- Grater
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Toaster
- Refrigerator
- Spatula
Ingredients
- 125g butter
- 500g chicken livers, cleaned
- 1 Granny Smith apple, peeled and finely grated
- 1 medium onion, peeled and finely chopped
- salt, to taste
- 5ml (1 tsp) coarse black pepper
- 15ml (1 tbsp) thyme leaves
- 10ml (2 tsp) ready-made English mustard
- 180ml (¾ cup) fresh cream
- 15ml (1 tbsp) brandy
- ciabatta toast, to serve
- baby tomatoes, halved, to garnish
- microherbs, to garnish (optional)
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