Ingredients
450gms Chicken Liver (washed and trimmed)
1 large onion (finely chopped)
2 Garlic Cloves (crushed)
2 Green Chillies (chopped)
1 tsp freshly crushed black peppercorn
150 gms of butter (divided into 3 portions of 50gms each)
1 tsp freshly crushed black peppercorn
150 gms of butter (divided into 3 portions of 50gms each)
2 tsp Garam Masala Powder
2-3 Bay Leaves
salt to taste
8-10 fresh coriander leaves (torn)
Method
Heat 50gms Butter in a wok, add the garam masala and the bay leaves. Then tip in the chopped onions and sauté till medium brown. Now add the crushed garlic and chillies, saute for a minute and add the chicken livers ,season with salt and freshly crushed peppercorn. Cook for 15 - 20 minutes ,add the torn coriander leaves and transfer in a bowl, allow to cool. Now add 50gms butter and and blend to a smooth paste. Transfer the pâté to serving ramekins or small dish. Melt the remaining butter and and pour over the pâté. Chill in the refrigerator for 1 hour.
Serve with Caramelised Onions, Toasted Garlic Bread and fresh rocket salad.
salt to taste
8-10 fresh coriander leaves (torn)
Method
Heat 50gms Butter in a wok, add the garam masala and the bay leaves. Then tip in the chopped onions and sauté till medium brown. Now add the crushed garlic and chillies, saute for a minute and add the chicken livers ,season with salt and freshly crushed peppercorn. Cook for 15 - 20 minutes ,add the torn coriander leaves and transfer in a bowl, allow to cool. Now add 50gms butter and and blend to a smooth paste. Transfer the pâté to serving ramekins or small dish. Melt the remaining butter and and pour over the pâté. Chill in the refrigerator for 1 hour.
Serve with Caramelised Onions, Toasted Garlic Bread and fresh rocket salad.
No comments:
Post a Comment