Chicken Liver Pâté with Apples

Name: Chicken Liver Pâté with Apples
Ingredients: 30 g butter + 80 g separately (80-82%) 2 finely chopped onions 1 teaspoon coarse salt 2 tablespoons olive oil 500 g chicken liver (trim excess fat or skin) 2 sour apples peeled and cut into small piec

Appetizers - Chicken Liver Pâté with Apples by Constanta L. - Recipia

In a frying pan, start by sautéing the finely chopped onion, adding the coarse salt, over low heat, using the 30 g of butter. This is an essential step as we want the onion to become soft and sweet, with a golden hue that reveals all its flavors. The process will take between 15 and 20 minutes, so be patient! Stir occasionally to prevent burning. Meanwhile, in a separate pot, heat the olive oil over medium to high heat. Add the cleaned liver, cut into suitable pieces, frying it until it becomes nicely caramelized. This step is important as caramelization will add a special depth to the final taste of the dish. Once the liver is ready, carefully transfer it to the pan with the sautéed onion. Now, add the diced apples, oregano, dried thyme, and sage. Continue to sauté the mixture for another 10 minutes, so the flavors blend harmoniously. In the last minutes, add the crushed garlic, allowing it to release its aroma. After about 1-2 minutes, pour in the cream, seasoning with freshly ground pepper. Mix well, then turn off the heat and let the dish cool slightly. In another pot, place the 80 g of butter over very low heat. Here, you will want to bring the butter to a very slow boil, being patient to form a thin white foam on top. When this appears, turn off the heat and with a clean spoon, carefully remove the foam, discarding it. Now, transfer the mixture from the pan (with the liver and onion) into a blender. Pulse until you achieve a very fine paste that will have a velvety texture. Once the paste is obtained, move it into a bowl or a smaller dish, leveling it evenly. Pour the clarified butter on top, allowing it to settle beautifully. For a special touch, garnish with fresh green thyme leaves and a few peppercorns, adding a splash of elegance to the dish. Let the dish cool completely at room temperature, then cover it and keep it in the refrigerator for 5-6 hours before serving. This cooling will allow the flavors to develop and integrate perfectly, providing an unforgettable culinary experience. Serve this delicacy on a slice of toasted bread or alongside a fresh salad, enjoying a refined dish worthy of the most sophisticated meals!

Ingredients

30 g butter + 80 g separately (80-82%) 2 finely chopped onions 1 teaspoon coarse salt 2 tablespoons olive oil 500 g chicken liver (trim excess fat or skin) 2 sour apples peeled and cut into small piec

Chicken Liver Pâté with Apples

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