Homemade pâté

Name: Homemade pâté
Ingredients: I only needed: 500 g liver (chicken; pork; goose; whatever you prefer) 2-3 onions (or leeks) peppercorns 1 teaspoon mustard 70-100 g butter (can also be with low-fat cream cheese) thyme allspice salt pepper prosciutto

Appetizers - Homemade pâté by Cornelia P. - Recipia

One weekend, I craved liver pâté, but I didn't want a store-bought one, where the liver seems more like an idea than the main ingredient. I bought chicken livers and prepared a simple pâté at home, with boiled onions, butter, and a few spices. It’s made without complicated steps, and the texture can be adjusted by the amount of butter. I served it with cheese, tomatoes, and toasted bread. Quick Info Total Time: Not specified; includes boiling and cooling time Preparation Time: Not specified Cooking Time: About 20-30 minutes for the livers Servings: Not specified; the amount obtained depends on the type of liver and the amount of butter used Difficulty: Easy Recipe Type: Homemade pâté for breakfast, snack, or appetizer Ingredients 500 g liver, chicken, pork, or goose 2-3 onions or leeks A few peppercorns 1 teaspoon mustard 70-100 g butter Thyme Allspice Salt Ground pepper Prosciutto, for covering, optional Butter can be replaced with low-fat cream cheese. For a fluffier pâté, more butter can be used, depending on the desired texture. The exact amount of prosciutto is not specified, as it is only used to cover the surface of the pâté. Preparation Method 1. Prepare the liver Start by removing the bile, if the liver you bought still has it attached. It’s important to do this carefully, so as not to break it. After that, wash the livers well. 2. Boil the liver with the onion Cut the onions into quarters. If you are using leeks, slice them into rounds. Put the liver in a pot along with the onion or leek and add a few peppercorns. Cover the ingredients with water and bring the pot to a boil. When the water starts to boil, remove the foam that forms on the surface. Let the livers simmer on low heat for about 20-30 minutes, until they are well cooked. The time may vary depending on the type and size of the liver pieces, so check to ensure they are cooked before turning off the heat. 3. Let the liver cool After boiling, drain the water well and let the livers cool. The boiled onion is kept, as it will be used together with the liver when puréeing the pâté. It’s easier to achieve a smooth paste if the ingredients are not very hot when you put them in the blender or food processor. 4. Purée the ingredients Put the cooled livers, boiled onion, mustard, thyme, allspice, salt, and pepper into the blender or food processor. First, add 70 g of butter and purée until you get a fine composition that looks like pâté. If it seems too dense or you want a fluffier texture, gradually add more butter, up to 100 g or even more, depending on your preference. Taste the paste after puréeing and adjust the salt or pepper if needed. It’s not necessary to add all the butter at once; the consistency changes as you incorporate it. 5. Chill the pâté Transfer the pâté to a small bowl and level it off. To prevent the surface from forming a crust, cover it with slices of prosciutto. If you don’t have prosciutto, cover the dish with plastic wrap. The pâté can be served with cheese, tomatoes, and toasted bread. Why I make this recipe often It’s a simple way to prepare homemade pâté from a clear amount of liver and a few common ingredients. Cooking the liver together with the onion gives it a pleasant taste, and the butter helps create a spreadable composition. The recipe is also flexible. You can use chicken, pork, or goose liver, and the texture can be adjusted based on the amount of butter. There’s no need to prepare the onion separately, as it cooks with the liver and then goes into the mixture. Tips and Variations Tips Remove the bile before washing and boiling the liver. If it breaks, it can give a bitter taste to the entire mixture. Remove the foam when the water starts to boil. Simmer the liver on low heat and check that it is well cooked before draining. Let the liver cool before puréeing. This way, the pâté mixes more easily, and it’s simpler to check the texture. Start with 70 g of butter and only add more if necessary. This way, you can control how dense or fluffy the pâté will be. Cover the surface after you put it in the bowl. Prosciutto can be used for this, and plastic wrap is a simple alternative if you don’t have prosciutto on hand. Substitutions Chicken liver can be replaced with pork or goose liver. The source of the recipe allows choosing the type of liver based on preference. Onion can be replaced with leek. In the case of onion, it is cut into quarters, while leek is sliced into rounds before boiling. Butter can be replaced with low-fat cream cheese. The texture and taste will be different, but cream cheese can be used to bind the paste. Prosciutto is not mandatory. Its role is to cover the pâté and protect it from forming a crust. Plastic wrap can be used in its place. Variations You can use more or less butter, depending on how fine and fluffy you want the pâté to be. The amount of 70 g is the starting point in the recipe, and the rest is added gradually. The type of liver changes the final taste. Chicken liver is a common option for a milder pâté, while pork or goose liver may have a stronger flavor. There’s no need to change the preparation method, but the livers must be well cooked before puréeing. Serving Ideas Serve the pâté on toasted bread, alongside slices of tomatoes and cheese. It can also be placed in a small bowl for spreading at the table. Frequently Asked Questions Can I use any type of liver? Yes. The recipe can be prepared with chicken, pork, or goose liver. The basic amount is 500 g, and the final taste will depend on the type chosen. Why is the liver boiled with the onion? The onion cooks at the same time as the liver and is then puréed into the mixture. This way, it contributes to the taste and texture of the pâté without needing a separate step. How much butter should I use? Start with 70 g. If the pâté is too dense or you want a fluffier composition, gradually add up to 100 g or even more, depending on preference. Can I skip the prosciutto? Yes. Prosciutto is used to cover the pâté and prevent crust formation. You can replace it with plastic wrap. Is it necessary to purée the pâté very finely? The recipe aims to achieve a paste that resembles pâté. Use the blender or food processor until you reach the desired consistency. Nutritional Values The values are estimates and cannot be accurately calculated without specifying the type of liver, the exact amount of butter, the number of servings, and the amount of prosciutto used. For 100 g of pâté made with chicken liver and approximately 70-100 g of butter, the estimate may be: Calories: approximately 180-230 kcal Protein: approximately 12-15 g Fat: approximately 12-18 g Carbohydrates: approximately 3-5 g The liver mainly contributes protein and micronutrients, while most of the additional fats come from butter. If you use cream cheese instead of butter, the nutritional values will vary based on the product. Storage and Reheating Keep the pâté covered in the refrigerator. Prosciutto or plastic wrap should cover the surface as well as possible to limit crust formation. The recipe is served cold or at refrigerator temperature and does not need reheating. If you want it to be easier to spread, you can let it sit a little before serving, but there’s no need to heat it. The source of the recipe does not specify an exact storage term, so it’s safer to consume it as fresh as possible and not leave it at room temperature for long.

Homemade pâté

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