Liver Pâté Roll

Chicken liver is a versatile ingredient, perfect for creating a savory and refined appetizer, ideal for special occasions such as winter holidays. We start by cleaning and washing the liver, carefully removing the membranes and veins that can alter its texture. Once we have a clean liver, we cut it into small cubes to ensure even cooking. In a frying pan, we heat butter or oil, depending on personal preferences, and add finely chopped onion. We sauté the onion until it turns golden, releasing its sweet and inviting aromas.

When the onion is ready, we add the liver cubes and lightly fry them. It is important not to cook them too much, but just to brown them on the outside. After the liver is well fried, we pour in the orange juice, which will add a note of freshness and an unusual taste. Using a ladle, we begin to gradually add water, allowing the liver to steam, not boil. We continue to add water as it decreases, until the liver becomes tender and well cooked.

Once the liver is cooked, we remove it from the heat and season it with salt and pepper to taste. Using a food processor or meat grinder, we transform the liver into a fine and creamy paste. We carefully spread this paste onto a piece of oiled or buttered parchment paper, forming a rectangle about 5-6 mm thick. To add extra flavor, we take a sheet of plastic (cellophane) of the same dimensions as the liver rectangle, grease it with butter, and leave it in the freezer until it hardens.

After the butter has hardened, we carefully sprinkle it over the liver paste, then peel off the plastic sheet. Using the parchment paper, we roll the paste, forming an elegant two-colored log. We let it cool in the refrigerator, well wrapped in paper, for a few hours. This step is essential to allow the flavors to combine and for the roll to maintain its shape.

What remains of the pâté can be stored in the freezer, wrapped in parchment paper and then in a plastic bag or in a lidded container if you have enough space. On the morning of December 31, we take the roll out of the freezer and let it thaw gradually in the refrigerator until the evening when it will be served. This delicacy is wonderful on slices of toasted bread, offering a refined and flavorful appetizer, perfect for bringing a touch of joy to festive meals.

 Ingredients: almost 1 kg of veal or lamb liver * 3 tablespoons of oil or butter for frying 1 large onion finely chopped 2 boiled carrots (peeled) ** salt pepper almost 170g creamy butter hot water as needed to cook the liver ***

 Tags:  onion meat honey carrots unt oil life roll gluten-free recipes lactose-free recipes