Liver pâté

Homemade liver pâté: A refined delicacy

Who can resist a creamy, savory liver pâté spread on a slice of fresh bread? This liver pâté recipe is perfect for those looking to add a touch of elegance to their meals, as well as for those who want to avoid store-bought products. Inspired by Gaby, this recipe brings an authentic taste and a comforting feel, perfect for enjoying with friends or family. Let's get to work!

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Servings: 6-8

Ingredients:
- 400 g chicken liver
- 200 g butter (preferably high quality)
- 4 tablespoons sour cream (20% fat)
- 1 medium potato
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon cornstarch
- Salt and pepper (to taste)
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- A little basil (optional)
- 250 ml water

Step-by-step instructions:

1. Preparing the liver: Start by cleaning the liver of any veins or membranes. Rinse it well under cold water. This step is essential for achieving a smooth pâté.

2. Cooking the liver: In a non-stick pan, melt 50 g of the butter. Add the cleaned liver and pour in 150 ml of water. Cover the pan and let it simmer over medium heat for 10 minutes, turning the liver on both sides.

3. Adding the vegetables: After 10 minutes, add the chopped onion and whole garlic cloves (without peeling them). Add another 100 ml of water and let everything simmer for 15 minutes. The garlic will provide a delicate flavor, while the onion will contribute to the smooth texture of the pâté.

4. Seasoning: Remove the pan from the heat and add the seasonings: salt, pepper, paprika, rosemary, and basil. Add the remaining 100 g of butter and the 4 tablespoons of sour cream. Mix well to combine the ingredients.

5. Blending the mixture: Transfer the mixture from the pan to a blender bowl. Blend well until you achieve a creamy texture. If you want a finer pâté, you can use a sieve to filter out any larger pieces.

6. Thickening the pâté: In a small pot, place the obtained mixture and add one tablespoon of cornstarch. Heat over low heat, stirring constantly until it thickens. This step will contribute to the desired consistency of the pâté.

7. Preparing the potato: Boil the potato in a pot of salted water until soft (about 15-20 minutes). Once cooked, drain it and mash it well.

8. Combining the ingredients: Mix the blended butter with the mashed potato and, when the liver mixture has cooled, add it too. Mix well until uniform. Taste and adjust the seasonings if necessary.

9. Cooling the pâté: Transfer the pâté to an airtight container and refrigerate for at least 2 hours before serving. This process will allow the flavors to develop, and the pâté will achieve a firmer texture.

10. Serving: Serve the pâté on slices of toasted bread or crackers. You can garnish with fresh basil leaves or thin slices of cucumber for an elegant look.

Useful tips:
- Use quality butter, as it will greatly influence the final taste.
- If you prefer a stronger flavor, you can add a splash of cognac or whiskey while cooking the liver.
- The pâté can be stored in the fridge for up to a week, but it is tastiest in the first few days after preparation.

Frequently asked questions:
- Can I use another type of liver? Of course! You can try beef or pork liver, but the cooking time will change.
- How can I make the pâté creamier? Adding more butter or sour cream will make the pâté smoother and creamier.
- Is the pâté healthy? Liver is an excellent source of vitamins (A, B12) and minerals (iron, zinc), but consumed in moderation is ideal due to its high cholesterol content.

This homemade liver pâté will delight you with its rich flavor and smooth texture. It can be a perfect appetizer for special occasions or a delicious snack every day. Stay creative and experiment with various spices and garnishes, transforming each preparation into a unique experience! Enjoy!