Niloufer's Kitchen

 Chicken liver pâté`

Chicken liver pâté, whether coarse or silky, is a delicacy with a variety of tastes. While the basic recipe remains the same, you can add a variety of delicacies such as mushrooms, mixed peppercorns, roasted garlic, pickled black walnuts, or a combination of these.

We often eat it with toast or crackers. It's an ideal choice for any dinner party buffet table. 

In a pan, sauté

2 tbsp salted butter

1 tsp finely chopped fresh garlic

add 

1 tsp mustard powder

1/2 tsp crushed powdered cloves (or nutmeg if you prefer)

stir for a minute and add

500 gm chicken liver 

season with salt

add

2 tbsp cognac or rum or grand marnier

1 tbsp candied orange peel, or fresh orange zest 

On a high flame, continue to cook the liver  for another minute or two, allowing the liquid to evaporate. Do not overcook. Remove from the flame. Cool for ten minutes.

In a food processor, blend it with

4 ozs cold cream cheese—it should be a soft-butter consistency.

Tips:

Use Marmalade if you don't have the orange peel. A recipe for orange marmalade. 

 

Variations, 

Omit the orange and instead add 1/4 lb of sauteed mushrooms in butter, with rum or sherry. Roughly chop them before stirring them in.

Omit the orange and instead add 2 tsp of roughly ground  mixed peppercorns; rum and cognac compelement them. 

Add a tablespoon each of roasted garlic and pickled black walnuts, cognac complelements these flavours. 

Photo courtesy: Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is a two-time award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 4-time award winning book. It has been self published in July 2019 and has gone into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is a two-time award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.