I hate all chicken liver dishes, except for pâté. It’s probably the butter, it makes it all ok.
Pâté is great. I don’t know how come I love it so much when I hate liver dishes so much. Butter probably makes it both to my taste and fixes the texture I hate in chicken livers. I used to eat it only in restaurants, falsely thinking it is a complex dish to make, but it is actually quite easy, all you need is a blender or food processor.
Equipment
- Blender or food processor
Ingredients
- 250 gr chicken liver [9 oz]
- 45 gr butter [1.5 oz]
- 30 ml heavy cream [1 fl oz]
- 30 ml brandy [1 fl oz]
- 1 clove of garlic – minced
- salt
- black pepper (coarse ground)
Instructions
- Clean and trim the livers from fat and connective tissue.
- Melt ⅓ of the butter in a non-stick pan over low heat, turn up the heat a bit, and add the livers. Sauté the livers until ready.
- Add the garlic for the last minute of cooking.
- Take the pan off the heat and add the brandy. Return the pan to the stove over low heat.
- Cook until the brandy becomes syrupy. Take off the heat and let it cool a bit.
- Place the rest of the butter and the heavy cream in a food processor or blender and add the livers. Don't let any of the syrupy sauce go to waste.
- Add salt and pepper to taste.
- Blend until homogenous.
- Cool for an hour at least before serving.
Notes
The Pâté is a delicate dish and should be consumed the same day or the day after if kept in the refrigerator. You can also freeze the dish to be consumed at a later date, but don’t forget to thaw it in the refrigerator a day before.
Never thaw meat at room temperature.
