Homemade pâté

Name: Homemade pâté - Doriana I.
Ingredients: 500 g chicken liver; 100 g butter; dill; 1; 2 egg yolks; 1 carrot; salt; pepper

Children - Homemade pâté by Doriana I. - Recipia

Homemade Pâté for Breakfast When I want a simple breakfast, I prepare this homemade pâté made from chicken liver, carrot, egg yolk, and butter. The ingredients are boiled, then minced and mixed until the mixture becomes smooth and easy to spread. The recipe is suitable for both adults and children, especially when a homemade dish without complicated ingredients is desired. The amount of salt and pepper can be adjusted to taste, depending on who will be eating it. Quick Info Total time: not specified in the basic recipe Preparation time: not specified Cooking time: not specified; the chicken liver, carrot, and eggs are boiled before assembling the pâté Servings: not specified; the quantity obtained also depends on the number of egg yolks used Difficulty: easy Recipe type: homemade pâté for breakfast Ingredients 500 g chicken liver 100 g butter, kept at room temperature Dill, to taste 1-2 egg yolks 1 carrot Salt, to taste Pepper, to taste Use the yolks of the boiled eggs. The original recipe mentions using one or two yolks, depending on preference and desired consistency. The butter should be left at room temperature beforehand to mix more easily with the other ingredients. Preparation Method 1. Boil the chicken liver along with the carrot and one or two eggs. Each ingredient must be well cooked before being used in the pâté. 2. Allow the liver, carrot, and eggs to cool. Do not start mixing while they are hot, as the butter will soften too quickly and the mixture may become difficult to control. 3. After cooling, peel the eggs and separate the yolks. The egg whites are not used in this recipe. 4. Pass the liver through a meat grinder. Do the same with the carrot and egg yolk. 5. Place the minced liver, carrot, and yolk into a bowl. Add the butter kept at room temperature and the dill. 6. Mix all the ingredients well until the mixture becomes smooth. The butter should be evenly distributed, without separate chunks in the pâté. 7. Adjust the taste with salt and pepper. If the pâté is also for children, season sparingly. 8. The pâté can be served once all the ingredients have been well mixed. For easier spreading, it is helpful for the butter to be soft from the beginning of the preparation. The recipe is straightforward: boil the ingredients, let them cool, then mince and mix. It is important for the liver and carrot to be ground after cooling, so that the mixture can be combined more easily with the butter and yolk. Why I Make This Recipe Often I love this recipe because it uses few ingredients and can be prepared without complicated steps. Chicken liver provides the base for the pâté, the carrot adds a pleasant texture, and the butter binds the mixture, making it easy to spread. The boiled yolk completes the mixture without changing the simple character of the dish. It is suitable for breakfast and can be made for both adults and children. The amount of salt and pepper can be adjusted separately according to taste, and the dill is added according to preference. There’s no need for extensive preparations, making it practical when you want a homemade pâté from familiar ingredients. Tips Leave the butter at room temperature before preparation. If it’s too hard, it will be difficult to mix with the liver and carrot, and the mixture won’t become uniform as easily. The boiled ingredients should be allowed to cool before being minced and mixed. There’s no need to work with them while they’re hot. Mince the liver, carrot, and yolk before adding the butter. This way, all the ingredients will distribute better in the mixture. Salt and pepper should be added at the end, after the pâté has been homogenized. This way, you can better appreciate the taste of the entire mixture. Dill is added according to preference. If you want a milder flavor, use a small amount; if you enjoy its aroma, it can be added more generously. Substitutions The recipe does not include specific substitutions for the main ingredients. Chicken liver, carrot, yolk, and butter form the base of the pâté, and changing any of these can alter the texture and flavor. For the egg, the recipe allows for the use of either one yolk or two yolks. This is the only adjustment provided in the basic version. For seasonings, salt and pepper can be adjusted to taste. Dill is also added according to preference, without a fixed amount. Variations You can choose to use one yolk or two. With one yolk, the taste of the egg will be milder. With two yolks, it will be more pronounced in the mixture, and the blend may become thicker. The amount of dill can be changed without affecting the structure of the pâté. For children or for a simpler taste, less dill can be used. Salt and pepper can be adjusted according to the age of those who will eat the pâté. In a serving for children, it’s better to use them sparingly, so as not to overpower the taste of the liver and carrot. Serving Ideas The pâté is served at breakfast, spread on bread. It can be offered to both adults and children, with salt and pepper adjusted to their taste. It is important for the mixture to be smooth before serving. If there are larger chunks of liver or carrot left, the texture will not be as fine, and the pâté will spread more difficultly. Frequently Asked Questions Is the liver boiled together with the carrot and eggs? The recipe indicates boiling the chicken liver, carrot, and one or two eggs before preparation. After they cool, the ingredients are minced and mixed. Are whole eggs used in the pâté? No. After boiling, the yolks are used. The recipe mentions one or two egg yolks. When is the butter added? The butter is added after the liver, carrot, and yolk have been minced and cooled. It is recommended to keep it at room temperature for easier combination with the other ingredients. Is dill mandatory? Dill is part of the basic recipe, but the quantity is added to taste. You can use less if you prefer a milder flavor. Can the pâté be warmed up? The pâté is intended to be served as a cold dish or at room temperature for easy spreading. There is no reheating step in the recipe, and the butter in the mixture does not benefit from heating. Nutritional Values The values are estimated and refer to the entire quantity prepared, based on the mentioned ingredients. They may vary depending on the number of yolks used, the amount of carrot and dill, and the nutritional values of the liver and butter. For the entire recipe, using 500 g of chicken liver, 100 g of butter, one carrot, and one or two yolks, the approximate estimates are: Calories: 1,100-1,250 kcal Protein: 95-105 g Fat: 75-85 g Carbohydrates: 10-15 g Chicken liver primarily contributes protein, while butter increases the fat content and energy value. The carrot adds a small amount of carbohydrates, and the yolk complements the intake of fats and proteins. Since the recipe does not specify the number of servings and the weight of a serving, it is not possible to calculate the nutritional value for a slice of bread or for an individual serving accurately. Storage and Reheating After preparation, store the pâté covered in the refrigerator. The recipe does not specify an exact storage time, so it is recommended to consume it as soon as possible, especially since it includes liver, egg, and butter. Reheating is not necessary. The pâté is served cold or after sitting at room temperature for a while, making it easier to spread. Do not leave it out of the refrigerator for long periods.

Homemade pâté

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