How to make Chicken Liver Pate with Garlic Toasts -
"Chicken liver cooked with a few herbs, ground and served spread over toasted bread slices"
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken liver (चिकन कलेजी (लिवर)), Garlic (लहसुन)
Cuisine : French
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Fresh Rice Paper Rolls With Prawns Hariyali Pav Bhaji-SK Khazana Charmuri Rajgira Thalipeeth
Chicken Liver Pate with Garlic Toasts Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Liver Pate with Garlic Toasts Recipe
Chicken liver 150 grams
Garlic chopped 2 tablespoons
Multigrain bread sliced 1
Butter 3 tablespoons
Thyme sprigs 3-4
Olive oil 1 tablespoon
Brandy 1 tablespoon
Crushed black peppercorns to taste
salt to taste
Method
Step 1
Preheat oven at 180º C. Line a baking tray with a silicon mat.
Step 2
Combine 2 tablespoons butter and 1 tablespoon garlic in a bowl and mix.
Step 3
Spread garlic butter on each bread slice and place on the lined baking tray. Put the baking tray in preheated oven and bake for 5 minutes.
Step 4
Heat remaining butter in a non-stick pan. Add remaining garlic and sauté for 30 seconds. Add chicken liver, mix and cook for 1 minute. Add 1-2 torn thyme sprigs, mix and cook till chicken liver is done. Remove from heat and cool.
Step 5
Grind the cooked chicken mixture with olive oil, brandy, crushed peppercorns and salt to make a smooth mixture. Transfer into a bowl.
Step 6
Spread the chicken mixture on top of toasted slices and sprinkle remaining torn thyme sprigs.
Step 7
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
