Bird meatloaf

Bird Liver Pâté - A Traditional Delicacy for Holidays

If you wish to bring a touch of tradition and authentic flavor to your kitchen, bird liver pâté is the perfect choice. This recipe, rich in aromas and textures, is an essential part of the holiday table, especially during festive periods. With a deep history, pâté has been prepared for generations, often associated with Easter celebrations, but it can be enjoyed anytime you crave a tasty and comforting dish.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 8

Ingredients:

- 1 kg of bird liver
- 1 kg of gizzards
- 6 raw eggs
- 1 boiled egg (for filling)
- A bunch of green onions
- A bunch of green garlic
- A bunch of dill
- A bunch of parsley
- Salt and pepper to taste

Step by Step: Preparing Bird Liver Pâté

1. Preparing the organs: Start by washing the liver and gizzards well under cold running water. Place them in a large pot, cover with water, add a little salt and let them boil over medium heat. During boiling, remove the foam that forms on the surface. This step is essential for obtaining clear water and a clean taste.

2. Cleaning the greens: While the organs are boiling, clean and wash the greens thoroughly. Chop the green onions, green garlic, dill, and parsley finely. These will give the pâté a fresh and vibrant aroma.

3. Chopping the organs: Once the liver and gizzards are cooked (about 30-40 minutes), drain and rinse them gently under cold water. Use a blender to chop the organs. You can choose to leave them coarser or finer, depending on your preferences.

4. Final mixture: In a large bowl, combine the chopped meat with the greens, the 6 raw eggs, salt, and pepper to taste. Mix well to ensure all ingredients are homogeneous.

5. Preparing the baking dish: Grease a loaf pan with a little oil or butter to prevent sticking. Pour the pâté mixture into the pan, leaving space in the middle for the boiled egg. Cut the boiled egg in half and place it in the center of the pâté.

6. Baking: For a beautiful appearance and a delicious crust, brush the pâté with a beaten raw egg. Preheat the oven to 180 degrees Celsius and bake the pâté for 40 minutes or until it turns golden and firm to the touch.

7. Cooling and serving: Once the pâté is ready, let it cool slightly before slicing. Serve warm or cold, alongside a fresh green salad or pickles.

Practical Tips:

- Ingredients: Choose fresh, quality organs for a perfect taste. If you prefer, you can replace bird liver with turkey liver for a lighter version.
- Gluten-free option: Ensure all ingredients are gluten-free if you have an intolerance.
- Serving: The pâté is delicious both warm and cold. You can serve it with a beet salad or homemade mustard for a contrast of flavors.

Nutritional Benefits:

Bird liver pâté is a rich source of protein, B vitamins, and essential minerals. The liver contains iron, which helps prevent anemia, while the greens add a boost of antioxidants and fiber. This dish can be an excellent choice for a balanced meal.

Frequently Asked Questions:

- Can I use other types of meat? Yes, you can try the pâté variant with pork or beef, adjusting the spices to your preferences.
- How can I store the pâté? The pâté can be stored in the refrigerator wrapped in food film for 3-4 days. You can reheat it in the oven or microwave before serving.
- What are the ideal combinations? Bird liver pâté pairs perfectly with a glass of dry white wine or a cold beer. Additionally, alongside a raw vegetable salad, it is a delight.

The experience of preparing bird liver pâté is one full of satisfaction, especially when shared with loved ones. Whether you prepare it for a holiday or simply to treat yourself, this recipe will surely bring smiles to your tables. Enjoy your meal!