Sous vide chicken liver pate

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Sous vide chicken liver pate
Sous vide chicken liver pate
Fillet steaks stuffed with chicken liver pate
Servings:Serves 10
Calories per serving:157
Ready in:10 minutes
Prep. time:10 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:20th February 2015
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Sous vide fillet steak with chicken liver pate recipe.jpg

Filling with pate
This recipe needs advance preparation!


This was a sous vide experiment to see if I could make chicken liver pate with the absolute minimum of effort. This was really easy to make and was a great success, so much so I used it as stuffing for Sous vide fillet steak with chicken liver pate.

This is a great 'template' for many versions of pate. The temperature and cooking times are work well enough to cook all of the ingredients to the desired consistency, just and mess about with ingredients of your choice.

Ingredients

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Method

  1. Remove the white centres of the livers and any connective tissues and roughly chop them.
  2. Mix all of the ingredients together.
  3. Seal one end of a vacuum pack bag and add the pate mix.
  4. Vacuum seal the bag
  5. Cook in a sous vide bath for 8 hours at 70°C (158°F)
  6. As soon as the pate is cooked, melt the butter over a gentle heat.
  7. Pack the pate into a ramekin dish and pour the melted butter over the top.
  8. Store in the refrigerator.

See also

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