Enjoy the best food in the world with Gordon Ramsay’s Liver Pate. With just chicken livers, butter, garlic, and thyme in this easy recipe, you can make a delicious meal in 20 minutes. When served in ramekins, this pate’s rich, smooth texture is sure to impress your guests.
💗 Why You’ll Love Gordon Ramsay Chicken Liver Pate
Gordon Ramsay’s chicken liver pate tastes incredibly rich and savory.
Smooth and creamy, the pate is a delicious spread.
The perfect seasoning is guaranteed by Ramsay’s method, which also makes sure that the taste is perfectly balanced.
As a starter, a snack, or a classy addition to a charcuterie board, it’s delicious.
Simply follow Gordon Ramsay’s simple instructions to make this fancy treat quickly and easily.
❓ What Is Gordon Ramsay Chicken Liver Pate Recipe?
Gordon Ramsay’s Chicken Liver Pate isa creamy spread made with chicken livers, butter, garlic, shallot, thyme, sea salt, black pepper, water, and heavy cream.
🍗 Gordon Ramsay Chicken Liver Pate Recipe Ingredients
8 oz Chicken livers (or duck or goose livers)
6 tbsp Unsalted butter (unsalted, softened)
2 cloves Garlic (minced)
1 medium Shallot (minced)
1 tbsp Fresh thyme leaves
1/2 tsp Sea salt (or more to taste)
1/2 tsp Black pepper (or more to taste)
1/2 cup Water
2 tbsp Heavy cream
🥣 How To Make Gordon Ramsay Chicken Liver Pate?
Remove connective tissue from chicken livers.
In a pan over medium heat, melt 1 tbsp butter. Add garlic and shallots; cook for 1 min.
Add water, sea salt, black pepper, thyme, and chicken livers. Increase heat, bring to a simmer. Reduce heat, cover, and cook for 4-8 mins, stirring occasionally, until livers are barely pink inside and lightly browned outside.
Turn off heat. Cover livers for 5 mins, then drain liquid.
Transfer the liver mix to a blender. Blend until smooth, adding cream and remaining butter gradually. Adjust cream for desired consistency. Add more black pepper and sea salt as needed.
Put the mixture into ramekins. Tightly wrap in plastic wrap, ensuring it touches the top to exclude air. Secure with rubber bands.
For the best taste, make sure the livers are just barely pink on the inside.
To make the mixture smoother, add the cream slowly while mixing.
Make changes to the seasonings based on your taste.
For less salt, use butter that hasn’t been treated.
Securing things with rubber bands and tightly wrapping them in plastic helps keep them fresh.
🥪 What To Serve Chicken Liver Pate?
Serve chicken liver pate withtoasted bread, crackers, or sliced baguette. It also pairs well with cornichons, pickles, and a dollop of mustard for added flavor.
Enjoy the best food in the world with Gordon Ramsay’s Liver Pate. With just chicken livers, butter, garlic, and thyme in this easy recipe, you can make a delicious meal in 20 minutes. When served in ramekins, this pate’s rich, smooth texture is sure to impress your guests.
Ingredients
Instructions
Remove connective tissue from chicken livers.
In a pan over medium heat, melt 1 tbsp butter. Add garlic and shallots; cook for 1 min.
Add water, sea salt, black pepper, thyme, and chicken livers. Increase heat, bring to a simmer. Reduce heat, cover, and cook for 4-8 mins, stirring occasionally, until livers are barely pink inside and lightly browned outside.
Turn off heat. Cover livers for 5 mins, then drain liquid.
Transfer the liver mix to a blender. Blend until smooth, adding cream and remaining butter gradually. Adjust cream for desired consistency. Add more black pepper and sea salt as needed.
Put the mixture into ramekins. Tightly wrap in plastic wrap, ensuring it touches the top to exclude air. Secure with rubber bands.
Notes
For the best taste, make sure the livers are just barely pink on the inside. To make the mixture smoother, add the cream slowly while mixing. Make changes to the seasonings based on your taste. For less salt, use butter that hasn’t been treated. Securing things with rubber bands and tightly wrapping them in plastic helps keep them fresh.
Refrigerator: Refrigerate chicken liver pâté tightly covered for up to 1 week. To refrigerate it longer than 1 week but no longer than 1 month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
Method. Put the chicken livers onto a tray, add spices and season liberally. Add the brandy, then cook at 210-220 degrees centigrade for 5-6 minutes. Put them into a food processor with the melted butter blitz until smooth, spoon into ramekins, then top with clarified butter and bay, chill in the fridge.
If you're not familiar with cooking liver the temptation is to overcook it but this will cause your pâté to become grainy. The best thing to do is to not overcrowd the pan – this way the livers will get enough heat to colour and cook within 6 minutes.
For beginners, Daguin recommends pâté de campagne as a "pâté 101." This country-style pâté is traditionally made with coarse ground pork meat and pork liver with garlic, parsley and sometimes onion, rosemary and clove, making it a savory and easy intro to those unfamiliar with pâté's often unique texture and flavor.
People who eat liver or liver pâté once a week may be having more than an average of 1.5mg of vitamin A per day. If you eat liver or liver products every week, you may want to consider cutting back or not eating them as often.
One of those foods is chicken liver pate. It is easy to do and can be frozen. If you freeze it in small portions you can take one out when your visitors arrive and is ready to serve as soon as you have set the table. You can "personalize" your pate by adding olives, or mushrooms, or bacon bits.
Chicken liver is made up of about 25% protein, with a moderate level of fat and minimal carbohydrate. It is wonderfully high in B12 (100g provides 287% of the RDA), vitamin A, folate, vitamin B2, selenium and iron.It also contains good levels of phosphorous, zinc and copper.
Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.
“Liver can be toxic if you eat a lot of it because it is so high in so many nutrients. Even if you are low in iron, we don't recommend having too much liver daily, although weekly is usually fine.”
The green coloring is due to bile leaching out from the gallbladder and into the liver. Green livers are not harmful if eaten but are removed and condemned in the slaughter plant for aesthetic reasons. Sometimes the gallbladder or a portion of it remains attached to the liver. It looks like a green pill.
The pâté that is exposed to air will oxidize and turn slightly brownish-grey. The pâté underneath will still be pink. While the different colors may look unappetizing, they taste the same. Many pâtés are covered in clarified butter before a night in the refrigerator setting up.
Assuming it's chicken liver pate, have you tried adding butter, cream or other saturated fat? This can thicken and so firm pate quite well. Or you could use some kind of meal - oat flour or matzo meal, breadcrumbs etc that would absorb the liquid.
Some of the most popular types of pâté in France include pâté de campagne, made with pork, pâté de foie gras, made with duck or goose liver, and pâté en croûte, which is baked in a pastry crust.
Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.
A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. Brown bread feels too worthy in this context. Likewise, limp, thin-sliced, industrially manufactured bread will not cut it in the regal presence of a paté.
Freshly made pâté lasts for about a week in the refrigerator and is best consumed within the first 3-4 days after making. Commercially packaged pâtés differ from manufacturer to manufacturer: their shelf life can last from as little as just 3 months up to 24, depending on the recipe and preservation method (ex.
Examine its appearance - if you see any mold development or changes in color (grey or green instead of the usual pinkish/beige), it's likely spoiled. Likewise, a sour or off-putting smell is another strong indication your Pate is not safe to eat.
For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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