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Peppercorn Pate with Madeira

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  Butter 1⁄3 Cup (5.33 tbs)
  Bermuda onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Chicken livers 1 Pound
  Chopped fresh tarragon/1 tsp (5 ml) dried tarragon 1 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Madeira 1⁄4 Cup (4 tbs)
  Cracked black peppercorns/Cracked green peppercorns 1 Teaspoon

1. In a skillet, heat butter, add onion and garlic; saute 10 minutes, until softened.
2. Add chicken livers and saute 5 to 7 minutes, or until no longer pink. Sprinkle with tarragon, salt, pepper, thyme, cayenne pepper, cloves and allspice.
3. Transfer chicken livers to blender or food processor; puree until smooth. Add Madeira and process to combine.
4. Pack pate into 2-cup (500 ml) crock and top with cracked peppercorns. Refrigerate one day before serving.
5. Allow pate to stand at room temperature 30 minutes before serving.

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Peppercorn Pate With Madeira Recipe