Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the white wine, brandy and HALF the port (50 ml) in a small pot with the onion, garlic and thyme. This will be about 1 cup liquid. | 2. Simmer until reduced to 1/3 cup or just over. (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!). | 3. During that time, melt the butter -- be generous; the usual cream is not added to this recipe. You need enough butter so you have butter left in the pan when the livers are done. | 4. Fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook -- cut a few open to see degree of done-ness. This will take about 10 minutes, and stir often. | 5. Put the chicken livers in a processor with ALL of the butter left in the pan, and then add the boiled-down liquor. If you used thyme sprigs like I did, you'll need to pick out the sprigs first. | 6. Add the salt and pepper. | 7. Whizz the livers. At this stage you'll need the extra port. Chuck it in, and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge). | 8. And this is where I am not sure of how much port I used extra! The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. Taste -- I used flaky sea salt and have no idea how much was needed. | 9. When the liver spread is velvety smooth, scrape out into a bowl, and fork in the nuts. Cover, cool, and then leave in fridge to firm up. | 10. The spread develops great flavour over the next day. Can be kept and used for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	100	ml		-	-	-	-
brandy	100	cup		-	-	-	-
port wine	100	cup		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	3		peeled crushed chopped	-	-	-	-
thyme	2	tablespoons	used	4.848	1.1736	0.2669	0.0806
chicken liver	500			269887.7811	1655.6141	38373.9601	10954.2688
butter	4 -6	tablespoons		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
pistachio nut	100		specified	68880.0	3341.91	2479.68	5574.36

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.