Homemade liver pate
- 500 g liver
- 1 onion
- 1 clove garlic
- Hot peppers (optional)
- 1 carrot
- 100 g butter
- 2-3 tablespoons of sour cream
- 50 ml wine
- 2 tablespoons oil
Many people say about pate that it has the taste of childhood, or that it has the flavor of a holiday, because you eat it on mountain outings, in camps and excursions. That's why I set a high standard this time: a homemade liver pate recipe like at home, with authentic liver taste, selected spices and a unique aroma.
One of the things I like most about a baby pate – which is unlikely to eat liver in other conditions – is its creamy texture, much better accepted. And the best choice to obtain a homogeneous composition is represented by poultry liver: a homemade turkey liver pate, or a homemade chicken liver pate can sit on the table even on family holidays.
Here's what to do to get the tastiest pate. Unwrap the chicken liver and wash it well with cold water; make sure that the gallbladder has been completely removed, because even a single drop can give a horrible taste to any chicken liver pate. The advice is also valid if you use turkey liver, easier to clean since it is bigger. It is preferable to remove any skin, as it will be easier when it comes to the preparation.
For a pleasant aroma, put a pan on the fire and add the oil and a tablespoon of butter. Add the garlic cut into thin slices and leave it until golden brown, then discard it so that it does not taste bitter. Instead of garlic, add the finely chopped carrot and onion and, if desired, a few slices of hot pepper. If it is a chicken liver pate for children, you may prefer to completely eliminate hot peppers.
For this chicken liver pate, we propose to cut the liver into cubes, before adding it to the pan. For a few minutes, simmer over high heat, then add a little hot water and let it simmer. At the end, when the vegetables have softened, add the wine and leave for another 2-3 minutes.
Put the ingredients in the robot and chop until it turns into a fine paste. Add butter and sour cream and continue to mix until the texture of this chicken pate becomes airy and frothy. For a more pleasant taste, add salt, pepper and freshly grated nutmeg.
In none of those well-known chicken liver recipes, salt is added until the end, otherwise you risk bitter food.
Depending on your personal preferences, you can now add either egg yolk or other ingredients to the chicken pate: peppers, olives, mushrooms and so on. They are finely chopped and incorporated with a spatula, stirring from top to bottom, so that the texture remains airy.
If you want to try other chicken liver dishes, a very interesting idea, in addition to homemade pate, is homemade lebar: it is often at least as appreciated, given the different flavor and, it seems, simpler .