Appetizer cake with chicken liver pâté

Name: Appetizer cake with chicken liver pâté
Ingredients: 1 kg chicken liver 1 kg gizzards + chicken hearts 5 bunches green onions 5 bunches fresh parsley 1 tablespoon fresh basil; heaped 1 teaspoon oregano (fresh or dried) a handful of chives 1 teaspoon black pepper 1 teaspoon salt 6 eggs for the mixture 3 eggs for glazing optional: 3-4 green garlic stalks; 2 bunches fresh dill (which I was vetoed on and didn't add :) )

Appetizers - Appetizer cake with chicken liver pâté by Carmina N. - Recipia

Chicken Liver Pâté Cake In our family, almost everyone has something to say about the classic Easter pâté. Some won't touch lamb under any circumstances, while others steer clear of garlic or dill. To please everyone, I made this pâté cake – essentially a pâté made from chicken organs, baked in a round mold like a savory cake. It slices well after chilling and can be served at any festive gathering or simply at a special meal. Quick Info Total time: about 2.5 hours (including cooling) Preparation time: around 40 minutes (includes cleaning, chopping, boiling the organs, and chopping the onions and herbs) Baking time: 1.5 hours Servings: 10-12 slices, depending on thickness Difficulty: medium Recipe type: savory appetizer for special occasions or festive meals Ingredients 1 kg chicken livers 1 kg gizzards and hearts 5 bunches green onions 5 bunches fresh parsley 1 heaping tablespoon fresh basil, chopped 1 teaspoon oregano (can be fresh or dried) a handful of chives 1 teaspoon ground black pepper 1 teaspoon salt 6 eggs (for the mixture) 3 eggs (for the glaze) optional: 3-4 stalks of green garlic, 2 bunches of fresh dill (I did not use these at my family's request) oil for sautéing the onions (about 1 cup) butter for greasing the mold parchment paper Instructions 1. Start by boiling the organs: gizzards and hearts in one pot, and livers separately since they cook faster. Boil them until tender and easily pierced with a fork. Drain well and let them cool completely. 2. Finely chop the boiled organs with a knife. Ideally, they should be in small pieces, not ground, for a more pleasant texture. 3. Wash and clean the green onions. Slice them thinly. In a large skillet, heat the oil and sauté the onions over medium heat. Do not fry them too hard, just until they soften slightly to retain their fresh flavor. 4. Chop the parsley, basil, chives, and oregano. If using fresh herbs, wash and dry them beforehand. 5. In a large bowl, combine all the chopped organs, sautéed green onions with the oil, parsley, basil, oregano, and chives. Add the salt and pepper. 6. Beat the 6 eggs separately, then pour them over the mixture. Mix well with a large spoon or by hand until everything is homogeneous. 7. Prepare the cake mold: grease it well with butter and line the bottom and sides with parchment paper. Pour in the mixture and level it with a spatula to make it as even as possible. 8. Place the mold in a preheated oven at moderate heat (180°C). Bake for one hour. 9. Carefully remove the pan from the oven, beat the 3 eggs for the glaze, and pour them over the top. Return to the oven for another 30 minutes, until the eggs on top are nicely browned. 10. After baking, let the cake cool completely in the mold, then carefully remove it and slice only after it is fully cooled. It slices much better the next day. Why I Make This Recipe Often It's one of the most practical types of pâté if you have guests or want something for festive platters. It portions nicely, keeps well in the fridge, and the taste doesn't depend on controversial ingredients like lamb or garlic. For family or guests with varied preferences, it's a solution that saves me from discussions. Tips and Variations Tips Do not mix the organs while boiling. Gizzards and hearts take longer than livers; otherwise, you risk overcooking some and leaving others undercooked. The texture is better if you chop everything with a knife, not in a food processor. Lightly sautéed green onions provide a more balanced flavor, so don’t skip this step. Always use parchment paper – it helps a lot in removing the pâté from the mold. Substitutions If you don’t have chives, you can use an extra green onion. Fresh basil can be substituted with dried, but use a smaller amount. If you don’t have fresh oregano, dried will work. Variations For a taste closer to classic pâté, you can add 3-4 stalks of green garlic or 2 bunches of dill (if everyone is okay with it). You can also add 1-2 boiled eggs, chopped, and place them in the center for a nice visual effect when slicing. It can also be made in a rectangular mold; it doesn't have to be a cake. Serving Ideas Slice like a cake and serve cold, directly from the fridge. It pairs well on appetizer platters with radishes, green onions, and tomatoes. It can also be used in sandwiches on toasted bread. Frequently Asked Questions Can I boil the livers and gizzards in the same pot? I do not recommend this, as they have different boiling times. Gizzards and hearts take longer to cook than livers, which can become mushy if left too long. Can I prepare the mixture a day in advance and bake it the next day? The mixture can be prepared ahead of time, but the beaten eggs should be added right before baking to prevent separation or excess moisture. If I don’t want an egg glaze, can I skip this step? You can skip the egg glaze on top, but you will miss out on the nicely browned layer. It doesn't affect the main flavor. How do I know when it’s done inside? When you insert a toothpick or knife in the center, it should come out clean. If the mixture still "jiggles" when moved, leave it for another 10 minutes. Can I freeze the pâté cake? I recommend keeping it in the fridge, not the freezer, as the texture may become watery after thawing. Nutritional Values Estimated per slice (based on 12 servings): approximately 220 kcal, 16 g protein, 15 g fat, 5 g carbohydrates. Values are approximate and depend on how much oil and herbs you actually use. The pâté is quite filling and rich in protein due to the organs and eggs. Storage and Reheating Keep in the fridge, covered, where it lasts 3-4 days without issues. It is best consumed cold; I do not recommend reheating as the texture changes and may become dry. If there are leftover slices, they can be stored in containers and taken on the go.

Appetizer cake with chicken liver pâté

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