Liver pâté with basil and nutmeg

Chicken liver pâté with basil and nutmeg - a delicacy that is easy to prepare, combining intense flavors and fine textures to create a perfect appetizer for any occasion. This pâté is not only a tasty choice but also a healthy one, full of nutrients. In this recipe, I will guide you step by step to achieve an exceptional result, and in the end, you will have a creamy and aromatic pâté, ideal for a savory breakfast or a delicious snack.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Number of servings: 4-6

Ingredients

- 500 g fresh chicken liver (make sure it is of good quality for excellent taste)
- 150 ml dry white wine (choose a wine you enjoy drinking, as the flavor will intensify)
- 1 large onion (preferably white or yellow, for its sweetness)
- 3 cloves of garlic (for a distinct and savory flavor)
- 3 fresh basil leaves (noble aroma, but you can also use dried basil if fresh is not available)
- 1/2 teaspoon sweet paprika (for a hint of warmth)
- 1/3 teaspoon grated nutmeg (adds depth of flavor)
- 100 g butter (at room temperature, for easy incorporation)
- salt and pepper, to taste
- 1 tablespoon lard (for frying, but you can also use olive oil if you prefer)

A bit of history

Chicken liver pâté has deep roots in traditional cuisines around the world. It is a preparation that has evolved over the centuries, based on meat preservation techniques. Today, pâté is a symbol of refined gastronomy, served in various forms and combinations. Our version with basil and nutmeg brings a modern twist to this classic, blending traditional flavors with fresh notes.

Step by step

1. Preparing the liver: Start by rinsing the liver well under cold running water. Remove any membranes and greenish threads that may give the dish a bitter taste. Ensure the liver is clean to achieve a smooth pâté texture.

2. Chopping the onion: Finely chop the onion. This will add a pleasant sweetness to the pâté and contribute to a more complex aroma.

3. Sautéing the onion: In a pan, melt the lard over medium heat. Add the chopped onion and sauté until it becomes golden and translucent, about 5-7 minutes. Be careful not to burn it, as burnt onion will impart an unpleasant taste.

4. Adding the liver and garlic: Once the onion is ready, add the chicken liver and the whole cloves of garlic. Sauté everything over high heat for 2 minutes until the liver turns light in color.

5. Deglazing with wine: Pour in the white wine and let it simmer over medium heat for 15-20 minutes. It is important to let the wine evaporate, but do not allow the sauce formed in the pan to dissipate; this will add moisture and flavor to the pâté.

6. Adding the flavors: After the liver is cooked, add the chopped basil, paprika, nutmeg, salt, and pepper. Mix well to combine the flavors.

7. Blending: Transfer the mixture to a blender and blend until you obtain a smooth paste. If desired, you can adjust the consistency with a little water or more wine, depending on your preferences.

8. Cooling and mixing with butter: Allow the mixture to cool completely. In another bowl, whip the butter with a little salt until it becomes fluffy. When the liver mixture is cool, gradually add it to the butter and mix well.

9. Storing: Place the pâté in a container or airtight dish, smoothing the surface. Cover with plastic wrap or a lid and refrigerate for at least 2 hours, but ideally leave it overnight for the flavors to intensify.

Serving and suggestions

Chicken liver pâté with basil and nutmeg is delicious served on slices of graham bread, toasted or fresh. An excellent combination is to serve it alongside a cup of tea with honey and lemon. This sweet-sour contrast will highlight the flavors of the pâté.

Possible variations

- Adding spices: You can experiment with various spices, such as thyme or rosemary, to add a personalized touch.
- Nuts or seeds: Add ground nuts or sunflower seeds for a crunchier texture.
- Dried fruits: If you want to keep the original idea of your recipe with raisins, you can add 50 g of raisins to the liver mixture before blending.

Nutritional benefits

Chicken liver is an excellent source of high-quality protein, B vitamins, especially B12, and minerals such as iron. Consuming liver pâté can support immune system health and help maintain healthy skin.

Frequently asked questions

- How long does the pâté last in the fridge?
The pâté can be kept in the fridge for 3-5 days in an airtight container.

- Can I freeze the pâté?
Yes, the pâté can be frozen. Make sure it is in an airtight container to prevent excessive freezing.

- What other drinks pair well with chicken liver pâté?
Besides tea with honey, a dry white wine or a vermouth-style aperitif can perfectly complement this dish.

Now that you have all the necessary information, all that's left is to start cooking! Chicken liver pâté with basil and nutmeg will surely become a favorite recipe on your menu. Enjoy your meal!