Our friends at San-J have once again teamed up with Gluten-Free Chef Carol Kicinski – this time, to come up with a menu for an entire holiday meal with the fun twist of matcha! Over the coming days, we’ll be sharing the complete menu with you, starting with first things first: The appetizer!
Teriyaki Chicken Liver Pate
Recipe by Carol Kicinski
3 Tablespoons Unsalted butter
2 bunches Green onions, thinly sliced – divided
1 pound Chicken livers
6 Tablespoons San-J Teriyaki Sauce – divided
1 teaspoon Freshly ground black pepper
8 ounces Cream cheese, at room temperature
In a large skillet over medium heat melt the butter. Add 1 bunch of sliced green onions and cook, stirring, for 1 minute. Add the chicken livers and cook, stirring occasionally, until no longer pink in the center, about 10 minutes. Add 3 tablespoons San-J Teriyaki Sauce and the pepper, raise heat to high and cook, stirring constantly, for 1 minute. Take off heat and let cool for 5 minutes.
Put the chicken livers with all the pan juices into a food processor and process until smooth. Reserve about 1 tablespoon of the remaining green onions for garnish and add the rest to the food processor with the chicken livers. Add the remaining 3 tablespoons San-J Teriyaki Sauce and cream cheese and process until smooth and fully combined. Put into a serving bowl, top with the reserved green onions, cover with plastic wrap and refrigerate until cold, about 4 hours. Can be made up to 2 days ahead.
Serves: 2 1/2 cups of pate