Sous vide chicken liver pate: Difference between revisions
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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]]. | |||
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. | |||
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|TotalCalories = 1572 | |TotalCalories = 1572 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Sous vide fillet steak with chicken liver pate recipe.jpg|alt=Electus]] | |Image = [[Image:Sous vide fillet steak with chicken liver pate recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<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 is | <span class="reviewDesc">This is fabulous and I could not live with out my Sous Vide cooker now.</span> | ||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Image:Pate filled fillet steaks.jpg|thumb|300px|right|Filling with pate]] | |||
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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 | | 3 tablespoons of [[Butter|butter]] | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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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 | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 20th February 2015 |
|
Best recipe reviewSuch a valuable accessory 5/5 This is fabulous and I could not live with out my Sous Vide cooker now. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g chicken livers
- 100g lardons
- 3 spring onions, finely chopped
- 4 cloves of garlic, peeled and crushed
- 1 tablespoon brandy
- 2 tablespoons port
- Good pinch of salt and pepper
- 3 tablespoons of butter
Method
- 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 bag and add the pate mix.
- Vacuum seal the bag
- Cook in a sous vide bath for 8 hours at 70°C (158°F)
- As soon as the pate is cooked, melt the butter over a gentle heat.
- Pack the pate into a ramekin dish and pour the melted butter over the top.
- Store in the refrigerator.
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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