Soup Maker Chicken Liver Pate
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
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Total Time
35 mins
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Servings
8
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Calories
434 kcal
-
Cuisine
International
Soup Maker Chicken Liver Pate
Description
The Soup Maker Chicken Liver Pate is made by soaking chicken livers in milk, which helps mellow the flavor and soften the texture, before drying and blending them with butter, red wine, cream, garlic puree, and tomato puree. The mixture is cooked and pureed in a soup maker on a sauce or smooth soup setting until velvety smooth. Once chilled, it sets to a firm consistency suitable for spreading.
The pate has a creamy texture with depth from the red wine and mild garlic notes. It requires minimal hands-on time thanks to the soup maker, making this a practical recipe for homemade pate. Serving it with warm homemade bread highlights the rich flavor and smooth texture.
Optional swaps for red wine include brandy or port for a different flavor profile. If a thicker pate is preferred, reduce the cream by half to allow it to set more firmly when chilled. This recipe yields enough to fill about eight ramekins and freezes well for later use.
Ingredients
Kitchen Gadgets:
- Ninja Foodi Soup Maker
Chicken Liver Pate Ingredients:
- 1.4 kg chicken livers packaged
- 60 g butter
- 4 Tbsp red wine
- 350 ml single cream
- 1 Tsp Garlic puree
- 1 Tbsp tomato puree
- salt
- black pepper
- 468 ml milk for soaking
Instructions
- Soak chicken livers in the milk. Remove sinew bits and dry the chicken livers on a tea towel or kitchen towel until they are completely dry.
- Add all ingredients to the soup maker and set it to the sauce setting. If you don’t have a sauce setting, then set it to make smooth soup for 30 minutes.
- When it beeps you will have perfectly blended homemade chicken liver pate. It will be like a thick sauce and load it into the fridge for an hour for it to firm up.
- Serve with warm homemade bread.
Notes
- Soaking chicken livers in milk helps reduce bitterness and tenderize them before cooking.
- You can replace red wine with brandy or port to alter the flavor profile of the pate.
- To make a thicker pate, reduce the cream quantity by half; this will help the pate set firmer after chilling.
- This recipe yields enough pate to fill approximately eight ramekins and freezes well for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 674mg | 225% |
| Sodium | 219mg | 9% |
| Potassium | 545mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 32mg | 36% |
| Calcium | 114mg | 11% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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