Did you ever dine at the Pomodoras on obi Restaurant? Well if you did you might remember this very popular entree dish. Impress your friends and family with this simple Pomodoras restaurant recipe that you can make at home.
Chicken livers are relatively cheap, so tasty when prepared right, and is absolutely packed with nutrients, including iron, Vitamin B12, and folate.
This recipe will sure impress friends and family and only cost about $4 per jar
Simple homemade chicken liver pate with orange vincotto balsamic dressing
Course: starter, light meal, canapesServings
4 x
220g jarsPrep time
6
minutesCooking time
1
hourIngredients
500g – Chicken livers (drain liquid off and you should be left with about 450g of livers)
10g – salt
50g – confit garlic (or minced garlic)
1 – whole egg
2 – egg yolks
100g – unsalted butter melted
100g – melted salted butter to finish sealing pate
Directions
- Pre heat oven to 95 degrees
- Place jars on tray and place in oven for 20 minutes whilst oven is heating up
- Drain off the liquid from chicken livers
- Add livers, salt, garlic, eggs & Orange vincotto balsamic dressing to a blender (or thermomix)
- blend on high for 30 seconds until well blended and smooth
- then add 100g of melted unsalted butter
- blend again on high for another 30 seconds
- pour mixture into pre heated jars *see video (leave enough room so pate can rise in the jar)
- then place in pre heated oven for 1 hr
- take jars out and let cool down (place in fridge for 1 hr once cool enough to handle)
- once cool, pour over the melted salted butter (enough to cover the top of the pate) and return to fridge to set overnight.
- Serve with your choice of toast and chutney (we love the maleny cuisine apple and fig chutney) or pickles with mustard.
Recipe Video
Notes
- With the melted butter set over the top, it can last up to 2 weeks in the fridge.
