Liver pâté

Liver Pâté with Butter - Delicious Homemade Recipe

Have you ever thought about how easy it is to make liver pâté at home that far exceeds any commercial version? This bird liver pâté recipe is not only a healthy choice but also a culinary experience full of flavor. Its airy consistency and rich taste will delight your taste buds, and you'll know exactly what ingredients you used.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10-12 servings

Ingredients

- 500-600 grams bird liver (preferably chicken or duck)
- 350 grams butter (preferably at room temperature)
- 3 tablespoons sour cream (high fat content)
- 100 ml semi-dry white wine
- 2 medium potatoes
- Salt and pepper (to taste)
- 1 teaspoon paprika
- ½ teaspoon dried rosemary
- 2 onions
- 2 garlic cloves
- 3 tablespoons starch
- Water (enough to cover the liver)

Necessary utensils

- A deep frying pan
- A wooden spatula
- A blender or food processor
- A pot for boiling the potatoes
- A plate or bowl for serving

Step by Step

Step 1: Prepare the liver
Start by washing the bird liver under cold water, then cut it into smaller pieces for even cooking. In a deep frying pan, add about 150 ml of water and 50 grams of butter. When the butter has melted, add the liver and cook over medium heat.

Step 2: Cook the aromatic ingredients
After about 10 minutes, add the white wine, quartered onion, and whole garlic cloves. Let everything simmer over medium heat, stirring occasionally, for 15 minutes. The wine will help intensify the flavors, so don't skip this step!

Step 3: Flavoring
Once the liver is well cooked, turn off the heat and add the rosemary, basil, paprika, the remaining butter, and sour cream. Use the blender to puree everything until you achieve a smooth and airy cream. This mixture will give the pâté an incredible texture.

Step 4: Thickening the pâté
Add the 3 tablespoons of starch and put the mixture back on the heat. Stir constantly until the cream thickens, achieving a consistency similar to that of store-bought pâté, but without preservatives and additives.

Step 5: Prepare the potatoes
Meanwhile, boil the potatoes in salted water until soft. After boiling, mash them well and let them cool.

Step 6: Combine the ingredients
Once the liver cream has completely cooled, add the whipped butter and mashed potatoes. Mix everything well until you obtain a homogeneous composition. Adjust the taste with salt and pepper, fine-tuning it to your preferences.

Step 7: Cooling and serving
Transfer the pâté to a bowl or deep plate, cover it with plastic wrap, and refrigerate for at least 2 hours. It will get better as the flavors meld!

Serving suggestions

This liver pâté can be served on slices of toasted bread or on savory crackers. A delicious combination! You can also add a mustard sauce or onion jam for a pleasant contrast.

Variations

If you want to experiment, you can try adding some roasted nuts or even a few slices of truffle for a sophisticated taste. You can also replace part of the butter with cottage cheese for a lower-calorie version.

Nutritional benefits

Bird liver is an excellent source of protein, vitamins A and B12, and minerals like iron. This pâté is not only tasty but also nutritious!

Frequently asked questions

- Can I use beef liver?
Yes, you can use beef liver, but the cooking time will be different. Make sure it is well cooked to avoid health risks.

- How can I store the pâté?
The pâté keeps well in the refrigerator for about 5-7 days in an airtight container.

- Can it be frozen?
Yes, liver pâté can be frozen. Make sure to place it in an airtight container or bag.

Conclusion

Now that you have this simple and quick liver pâté recipe at your disposal, you have no excuses not to try making it at home. It's an excellent way to impress guests or simply indulge yourself with a delicious appetizer. We look forward to your feedback after you try it! Enjoy your meal!

 Ingredients: 500-600 g chicken liver, 350 g butter, 3 tablespoons sour cream with high fat content, 100 ml semi-dry white wine, 2 potatoes, salt, pepper, 1 teaspoon paprika, half a teaspoon of rosemary, 2 onions, 2 cloves of garlic, 3 tablespoons starch, a little water, a little basil.

 Tags:  pâté chicken pâté liver pâté wine unt