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{{#seo:
|title=Sous vide chicken liver pate recipe
|titlemode=replace
|keywords=#pate #butter #sousvide #springonions #chickenliver #chickenlivers #refrigerator #vacuumpack #ramekindish #lardons #sousvidecooking
|hashtagrev=032020
|description=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
}}

{{Template:AdvancePreparation}}

This was a [[Sous vide|sous vide]] experiment to see if I could make [[Chicken liver|chicken liver]] [[Pate|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|stuffing]] for [[Sous vide fillet steak with chicken liver pate]].

This is a great 'template' for many versions of [[Pate|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.
{{recipesummary
|TotalCalories = 1572
|PortionCalories = 157
|DatePublished=20th February 2015
|Author=Chef
|ImageComment = Fillet steaks stuffed with chicken liver pate
|Servings = Serves 10
|Difficulty = 1
|TotalTime = 10 minutes
|PrepTime = 10 minutes
|CookTime = None
|Image = [[Image:Sous vide fillet steak with chicken liver pate recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Such a valuable accessory''

5/5 

This is fabulous and I could not live with out my Sous Vide cooker now.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
[[Image:Pate filled fillet steaks.jpg|thumb|300px|right|Filling with pate]]
{{RecipeIngredients

| 300g [[Chicken livers|chicken livers]]
| 100g [[Lardons|lardons]]
| 3 [[Spring onions|spring onions]], finely chopped
| 4 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 1 tablespoon [[Brandy|brandy]]
| 2 tablespoons [[Port|port]]
| Good pinch of [[Salt|salt]] and [[Pepper|pepper]]
| 3 tablespoons of [[Butter|butter]]
}}

===Method===
{{RecipeMethod
| Remove the white centres of the livers and any connective tissues and roughly chop them.
| Mix all of the ingredients together.
| Seal one end of a [[Vacuum pack|vacuum pack]] bag and add the [[Pate|pate]] mix.
| [[Vacuum seal]] the bag
| Cook in a [[Sous vide|sous vide]] bath for 8 hours at 70°C (''158°F'')
| As soon as the [[Pate|pate]] is cooked, melt the [[Butter|butter]] over a gentle heat.
| Pack the [[Pate|pate]] into a [[Ramekin dish|ramekin dish]] and pour the melted [[Butter|butter]] over the top.
| Store in the [[Refrigerator|refrigerator]].
}}
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Snacks and light bites]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Poultry recipes]]
[[Category:Cookery cheats]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/pate|#pate]] [[Special:Search/butter|#butter]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/springonions|#springonions]] [[Special:Search/chickenliver|#chickenliver]] [[Special:Search/chickenlivers|#chickenlivers]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/vacuumpack|#vacuumpack]] [[Special:Search/ramekindish|#ramekindish]] [[Special:Search/lardons|#lardons]] [[Special:Search/sousvidecooking|#sousvidecooking]]
</code>

Sous vide chicken liver pate - Revision history

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