Liver Pâté with Cheese

Name: Liver Pâté with Cheese - Nidia M.
Ingredients: For 6; 8 servings:; 300 g grated cheese; 150 g diced cherry tomatoes; ½ bunch of finely chopped parsley; 150 g finely chopped onion; 500 g washed; cleaned; and drained chicken liver; 150 g finely grated carrots; on a small grater; 10 g gelatin; salt; pepper; freshly ground; oil For serving: tomatoes (optional)

Appetizers - Liver Pâté with Cheese by Nidia M. - Recipia

To prepare this delicious recipe, we will start by preparing the necessary ingredients. In a large bowl, carefully mix the grated cheddar cheese with the diced tomatoes and finely chopped herbs, such as parsley or dill, according to your preferences. This mixture will add extra flavor and freshness to our dish, so feel free to let it sit for a while to allow the flavors to combine. In a frying pan, heat a sufficient amount of oil over medium heat, and when it becomes hot, add the finely chopped onion. Sauté the onion until it becomes golden and translucent, a process that will take about 5 minutes. Then, integrate the diced chicken liver and continue frying for 10-15 minutes, stirring frequently to achieve an even browning. When the liver is ready, season with salt and pepper to taste, letting it cool in a separate bowl. Meanwhile, prepare the gelatin according to the package instructions, soaking it in cold water for about 10 minutes. Once it has softened, pass the liver mixture through a meat grinder to obtain a fine paste. Add the grated carrot, bringing extra texture and color. Melt the gelatin over low heat, being careful not to let it reach boiling point, then allow it to cool slightly. Incorporate half of the melted gelatin into the liver mixture, mixing well to ensure the preparation is uniform. The remaining gelatin will be added to the cheese mixture, ensuring that everything blends perfectly. In a loaf pan, pour half of the liver mixture and level it with a spatula. Follow with a generous layer of the cheese mixture, which you will level again. Cover with the remaining liver mixture, making sure everything is well uniform. Now, it’s time to chill the dish. Leave it in the refrigerator for at least 5 hours, but ideally overnight, to firm up well and transform into a refined appetizer. When serving, cut into nice slices and accompany with slices of fresh or toasted bread. Fresh tomatoes can be added as a garnish, bringing extra freshness and color. Although we served the dish after just 2 hours in the refrigerator, a longer chilling time will ensure a more appealing exterior and a more pleasant texture. Enjoy your meal!