Liver pâté
Liver Pâté with Potatoes Recipe - A Delicacy at Home
In the culinary world, liver pâté is a delicacy that should not be missing from festive tables or simply from a family dinner. This recipe was inspired by my sister, Gaby, who put a lot of love and attention into making this delicious pâté. Together, we will explore the necessary steps to achieve a creamy, flavorful pâté, perfect for serving on toasted bread or alongside pickles.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8
Ingredients
- 700 g chicken or duck liver
- 350 g butter (choose quality butter for a perfect taste)
- 100 ml semi-dry white wine (adds a subtle sweetness)
- 3 tablespoons heavy cream
- 3 medium potatoes (to give the pâté consistency)
- 2 onions (preferably white or yellow for a sweeter taste)
- 2-3 cloves of garlic (helps with flavor)
- 3 tablespoons starch (optional, for a finer texture)
- 1 tablespoon basil (fresh or dried)
- Salt and pepper to taste
- 1/2 teaspoon paprika (adds color and a slightly smoky flavor)
- 1/2 teaspoon rosemary (for an intense aromatic note)
- A little water (about 150 ml, for cooking)
Step-by-Step Preparation
1. Preparing the Livers:
Start by washing the liver under a cold running water. It is important to remove any membranes or veins for a smooth texture. Blanching the liver will help eliminate impurities and enhance the flavor.
2. Cooking the Liver:
In a deep skillet, add 350 g of butter and let it melt over medium heat. Once the butter has melted, add the liver and cook for about 5-7 minutes, stirring occasionally. It will take on a slightly brown color.
3. Adding Flavors:
Add the quartered onions and whole garlic cloves. These will infuse the dish with delicious flavors. Then pour in the semi-dry white wine and add 150 ml of water. Cover the skillet and let it simmer for 15 minutes. Make sure to stir occasionally to prevent sticking.
4. Preparing the Potatoes:
While the liver is simmering, peel the potatoes and boil them in salted water until soft. Then drain and mash them well. They will add a creamy texture to the pâté.
5. Finishing the Pâté:
After 15 minutes, turn off the heat and add the basil, paprika, rosemary, cream, and if desired, the starch. Transfer the mixture to a blender and blend until you get a smooth and homogeneous paste. If you used starch, you may need to add a little more water to achieve the desired consistency.
6. Cooling and Aerating the Pâté:
Let the pâté cool to room temperature. In a separate bowl, whip the remaining butter until fluffy, then incorporate it into the cooled pâté. This will make the pâté even creamier. Taste the mixture and add salt and pepper to your preference.
7. Refrigeration:
Transfer the pâté to an airtight container and refrigerate for 2-3 hours. This step is essential as it allows the flavors to develop and the pâté to firm up. While it is delicious warm, the final result will be truly impressive after a few hours of resting.
Useful Tips and Variations
- Serving: Liver pâté is best served on toasted bread, alongside pickles or fresh green salad. You can also drizzle a little olive oil on top for an elegant touch.
- Variations: If you want to experiment, you can replace the white wine with brandy or add some nuts for a crunchy note. You can also try various herbs, such as tarragon or dill, to achieve a different flavor.
- Calories and Nutritional Benefits: Liver pâté is rich in protein and essential vitamins (especially vitamins A and B12). However, considering the butter content, it is best consumed in moderation. A serving of pâté (about 50-70 g) contains approximately 250-300 calories.
Frequently Asked Questions
1. Can I use liver of another type?
Yes, you can use beef or pork liver, but the cooking time will vary. Make sure the liver is well cooked to avoid any risks.
2. How can I improve the texture of the pâté?
If the pâté seems too soft, add a little starch or more mashed potatoes. Make sure to mix well to avoid lumps.
3. Can I keep the pâté for more than 3 days?
It is recommended to consume the pâté within 3-4 days of preparation, keeping it in the refrigerator.
4. How can I make the pâté less fatty?
Use butter with a lower fat content or replace part of the butter with Greek yogurt for a lighter version.
This liver pâté recipe is not only a delicious dish but also an excellent way to bring a touch of elegance to everyday meals. Whether you serve it on a special occasion or simply want to indulge in something tasty, this liver pâté will surely please everyone. I invite you to unleash your creativity in the kitchen and enjoy every bite!
Ingredients: 700 g chicken liver, 350 g butter, 3 tablespoons sour cream, 100 ml semi-dry white wine, 3 potatoes, 2 onions, 2-3 cloves of garlic, 3 tablespoons starch (I didn't add it because I didn't have it :P), a little water, a teaspoon of basil, salt, pepper, a teaspoon of paprika, half a teaspoon of rosemary.
