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Chicken Liver Pate With Juniper Berries

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  Butter 1⁄4 Cup (4 tbs)
  Sliced shallots 2 Ounce
  Garlic 1 Clove (5 gm), sliced
  Chicken livers 10 1⁄2 Ounce
  Juniper berries 4 , crushed
  Thyme 1⁄4 Teaspoon
  Eggs 2
  Cognac/Prune brandy 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Cayenne pepper 1

Put the butter in a bowl and melt on HIGH for 30 seconds.
Add the shallots and garlic, stir and cook, uncovered, on HIGH for 3 minutes.
Rinse the chicken livers and pat dry on kitchen paper.
Puree the chicken livers, juniper berries, shallots, garlic and thyme in a food processor.
Add the eggs, prune brandy or cognac, salt and pepper and a good pinch of cayenne.
Puree again.
Pour the mixture into a bowl and make a small hollow in the center with the back of a spoon.
Cover and microwave on HIGH for 5 minutes.
Leave the pate to cool in the bowl, chill in the refrigerator until.

Recipe Summary

Everyday, Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1200 Calories from Fat 688

% Daily Value*

Total Fat 78 g120%

Saturated Fat 38.1 g190.7%

Trans Fat 0.2 g

Cholesterol 1571 mg523.7%

Sodium 775.2 mg32.3%

Total Carbohydrates 39 g13.1%

Dietary Fiber 12.6 g50.2%

Sugars 5.7 g

Protein 71 g142%

Vitamin A 1086.5% Vitamin C 159.6%

Calcium 19.2% Iron 183.9%

*Based on a 2000 Calorie diet

1 Comment

jomama 777's picture
Chicken Liver Pate With Juniper Berries Recipe