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Chicken, orange and peppercorn pate pots
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious zesty orange chicken liver pate.
Ingredients:
  • 600g chicken livers
  • 40g butter
  • 1 medium brown onion, chopped
  • 250ml (1 cup) chicken style liquid stock
  • 4.50 gm powdered gelatine
  • 45g (1/4 cup) drained green peppercorns
  • 2 tsp finely grated orange rind
  • Pinch ground cinnamon
  • Salt & ground black pepper
Instructions:
  • Prepare the livers by trimming off any discoloured spots, fat, and membrane.
  • In a large frying pan over medium-low heat, melt the butter. Add onion and cook for 5 minutes until soft. Increase heat to medium-high, add chicken livers, and cook for 8-10 minutes until lightly browned outside and slightly pink inside. Let cool for 10 minutes before serving.
  • Bring the stock to a boil in a saucepan over high heat. Remove from heat and sprinkle gelatine over the stock. Whisk with a fork until gelatine dissolves.
  • Combine chicken liver, 125ml (1/2 cup) stock, green peppercorns, orange rind, cinnamon, salt, and pepper in a food processor. Blend until smooth. Divide into three 310ml (1 1/4-cup) ramekins and level the top.
  • Evenly sprinkle the remaining peppercorns over the pate in the ramekins. Gently pour the leftover stock mixture over each one. Refrigerate overnight until set. Once set, cover with plastic wrap and store in the refrigerator.

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