Sous vide chicken liver pate: Difference between revisions

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|title=Sous vide chicken liver pate
|title=Sous vide chicken liver pate recipe
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|description=This was a Sous sous vide experiment to see if I could make Chicken chicken liver pate with the absolute minimum of effort. This was really easy..
|keywords=#pate #butter #sousvide #springonions #chickenliver #chickenlivers #refrigerator #vacuumpack #ramekindish #lardons #sousvidecooking
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|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
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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]].
<div class="right_imgs" style="float: right; width: 320px;">
 
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
{{recipesummary
|TotalCalories = 1572
|PortionCalories = 157
|DatePublished=20th February 2015
|Author=Chef
|ImageComment = Fillet steaks stuffed with chicken liver pate
|ImageComment = Fillet steaks stuffed with chicken liver pate
|Servings = Serves 10
|Servings = Serves 10
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|PrepTime =  10 minutes
|PrepTime =  10 minutes
|CookTime = None
|CookTime = None
|Image = [[Image:Pate filled fillet steaks.jpg|300px|alt=Electus]]
|Image = [[Image:Sous vide fillet steak with chicken liver pate recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Such a valuable accessory</span>''


<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


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]].
<span class="reviewDesc">This is fabulous and I could not live with out my Sous Vide cooker now.</span>


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.
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
===Ingredients===
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[[Image:Pate filled fillet steaks.jpg|thumb|300px|right|Filling with pate]]
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{{RecipeIngredients


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| 2 tablespoons [[Port|port]]
| 2 tablespoons [[Port|port]]
| Good pinch of [[Salt|salt]] and [[Pepper|pepper]]
| Good pinch of [[Salt|salt]] and [[Pepper|pepper]]
| 3 tablespoon [[Butter|butter]]
| 3 tablespoons of [[Butter|butter]]
}}
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| Seal one end of a [[Vacuum pack|vacuum pack]] bag and add the [[Pate|pate]] mix.
| Seal one end of a [[Vacuum pack|vacuum pack]] bag and add the [[Pate|pate]] mix.
| [[Vacuum seal]] the bag
| [[Vacuum seal]] the bag
| Cook in a [[Sous vide|sous vide]] bath for 8 hours at 70° C
| 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.
| 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.
| Pack the [[Pate|pate]] into a [[Ramekin dish|ramekin dish]] and pour the melted  [[Butter|butter]] over the top.
| Store in the [[Refrigerator|refrigerator]].
| Store in the [[Refrigerator|refrigerator]].
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[[Category:Sous vide cooking]]
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Latest revision as of 15:46, 29 December 2021

This recipe requires preparation in advance!

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.

Sous vide chicken liver pate
Electus
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

Best recipe review

Such a valuable accessory

5/5

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

Paul R Smith

Filling with pate

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


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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#pate #butter #sousvide #springonions #chickenliver #chickenlivers #refrigerator #vacuumpack #ramekindish #lardons #sousvidecooking

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