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Before you jump to Chicken liver pâté recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.
Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not that difficult. A lot of it truly is merely making use of common sense.
We hope you got benefit from reading it, now let’s go back to chicken liver pâté recipe. You can have chicken liver pâté using 11 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Chicken liver pâté:
- Prepare 500 g of chicken liver.
- You need 150 g of unsmoked back bacon.
- Get 1 of white onion.
- Take 2 cloves of garlic.
- You need Sprig of Thyme.
- Provide 250 g of unsalted butter.
- Provide of Extra virgin olive oil.
- Provide of Salt.
- Use of Ground black pepper.
- You need 50 ml of brandy.
- Provide 50 ml of port.
Steps to make Chicken liver pâté:
- Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side..
- On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well..
- On a low heat just melt the butter. If it overheats it will split and it will be spoilt..
- Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving..
- Serve with Melba toast/ crackers with choice of chutney..
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