Ingredients
Ingredients
- 1 Lb Chicken Liver
- 1/2 Cup Red Current
- 1/2 Cup Calvados (or Brandy)
- 1 Tsp Curry Powder
- 1 Tsp Paprika Powder
- 1 Medium Onion Cooking
- 1 Tbsp Garlic
- 1/2 Cup Butter
- 4 Oz Cream Cheese
- - - Black Pepper
- - - Salt
Directions
Directions
Soak the currants overnight in Calvados or heat gently in the microwave if in a hurry. Trim the membranes from the liver, rinse and make sure they are dry. Melt 1/2 cup butter in a large saute pan. Cook the onions for a few minutes till soft. Add the paprika and curry and cook for another couple of minutes (don't burn the seasonings). Add the garlic and liver. Increase the heat and cook for no longer than 8 minutes. The livers should still be pink inside. Interesting appetizer dish if you stop here, add some cognac, chicken stock, heavy cream, salt and pepper.
Remove to blender or food processor, adding the additional butter, cream cheese and Calvados drained from the currants, add salt and pepper to taste. It can be strained at this point if you wish (I don't bother). Blend in about one half of the currants to release flavors. Remove from processor and add remaining currants. Adjust seasonings as preferred. Pack into nice pate dishes and refrigerate or freeze.
Remove to blender or food processor, adding the additional butter, cream cheese and Calvados drained from the currants, add salt and pepper to taste. It can be strained at this point if you wish (I don't bother). Blend in about one half of the currants to release flavors. Remove from processor and add remaining currants. Adjust seasonings as preferred. Pack into nice pate dishes and refrigerate or freeze.
Ingredients
Ingredients
- 1 Lb Chicken Liver
- 1/2 Cup Red Current
- 1/2 Cup Calvados (or Brandy)
- 1 Tsp Curry Powder
- 1 Tsp Paprika Powder
- 1 Medium Onion Cooking
- 1 Tbsp Garlic
- 1/2 Cup Butter
- 4 Oz Cream Cheese
- - - Black Pepper
- - - Salt
