Chicken meatloaf with horseradish and beetroot salad

Chicken liver pâté with horseradish and beetroot salad

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6

The culinary journey I propose today is one full of flavor and tradition: chicken liver pâté with horseradish and beetroot salad. This recipe is not just a simple dish but a story of flavors and ingredients that remind us of the lavish meals of our childhood. Chicken liver pâté is an excellent choice for a festive lunch but can also be enjoyed as an appetizer or snack, being easy to prepare and very tasty.

Necessary ingredients:

*For the pâté:*
- 1 chicken breast (medium-sized)
- 5 chicken gizzards
- 5 chicken hearts
- 5 chicken livers
- 2-3 eggs (free-range, if possible)
- 2-3 carrots
- A few cloves of garlic
- 1 onion (medium-sized)
- A bunch of fresh parsley
- Salt, pepper to taste
- Chicken skin (optional but recommended for a unique texture)

*For the horseradish and beetroot salad:*
- 2 pieces of beetroot
- 1 root of horseradish (fresh)
- Vinegar (to taste)
- Salt (to taste)

Step by step guide:

1. Preparing the ingredients for the pâté:
Start by placing the chicken breast, gizzards, hearts, carrot, and a few cloves of garlic in a pot of water. Add a little salt and let it boil over medium heat. This step will ensure that your ingredients are tender and full of flavor.

2. Preparing the liver:
In the meantime, cut the liver into small cubes and finely chop the onion. In a heated pan, add a little oil and sauté the onion along with the liver, adding salt, pepper, and a little instant broth to enhance the flavor. Let them fry until the liver becomes tender and the onion turns translucent.

3. Grinding the ingredients:
Once the chicken breast, gizzards, and hearts are cooked, let them cool slightly. Then, use a meat grinder to chop the cooked ingredients together with the boiled carrot. This combination will create a rich and delicious base for the pâté.

4. Mixing the composition:
In a large bowl, combine the minced meat mixture with the sautéed liver, beaten eggs, and finely chopped parsley. Mix well until you obtain a homogeneous composition. Add salt and pepper to taste.

5. Assembling the pâté:
If you choose to use the skin from the chicken breast, place it on the bottom of a baking dish lined with parchment paper. Pour the pâté mixture into the dish and level the surface. For a golden crust, brush the top with a beaten egg.

6. Baking:
Preheat the oven to 180°C and bake the pâté for about 30 minutes. I advise you to check from time to time, as every oven is different. The pâté is ready when it is nicely browned on top.

7. Preparing the horseradish and beetroot salad:
While the pâté is in the oven, prepare the salad. Wrap the beetroot in aluminum foil and place it in the oven for about 30 minutes or until you can pierce the beetroot with a toothpick. After it cools, peel the beetroot and grate it.

8. Mixing the salad:
Add the grated horseradish to the grated beetroot, seasoning with salt and vinegar to taste. This fresh and spicy salad will perfectly complement the rich flavor of the pâté.

Serving and suggestions:
The chicken liver pâté can be served warm or cold, alongside the horseradish and beetroot salad, but it can also be accompanied by a slice of fresh bread or pickles. It is a versatile dish, perfect for festive meals or a savory lunch.

Useful tips:
- If you want a lighter version, you can use only chicken breast and omit the organs.
- You can also add other herbs, such as dill or oregano, for an extra flavor.
- The beetroot and horseradish salad can be stored in the refrigerator for up to a week, becoming even tastier as the flavors combine.

Nutritional information:
The chicken liver pâté is an excellent source of protein and B vitamins due to its varied ingredients. Chicken liver is rich in iron, and beetroot is known for its antioxidant and anti-inflammatory properties.

Frequently asked questions:
1. Can I use beef or pork for the pâté?
Yes, you can adapt the recipe to other types of meat, but the taste and texture will vary significantly.

2. What else can I add to the beetroot salad?
You can also add nuts or seeds for an extra crunch.

3. How can I preserve the pâté?
The pâté keeps well in the refrigerator in an airtight container and can be frozen for later consumption.

With this chicken liver pâté recipe with horseradish and beetroot salad, you will not only bring a delicious dish to your table but also share a piece of culinary tradition with your loved ones. Come on, put on your apron and start your culinary adventure!