Homemade liver pâté with bacon
Description
Want to make a delicious pâté yourself, but afraid you won't manage? Here is a very easy and simple recipe that explains how to. Serve with herbs and sauce.
Instructions
- 1
Step 1
These ingredients will be needed to prepare the pâté. Before cooking, the chicken liver must be thoroughly cleaned and soaked in milk for about 8 hours.
- 2
Step 2
Thinly slice the bacon and fry it in half the amount of butter until lightly browned. Peel the onion and garlic, slice them as thinly as possible, and add them to the bacon. Cook until the onion is translucent.
- 3
Step 3
After 8 hours, remove the liver from the milk and pat dry with paper towels. Place the liver in a skillet.
- 4
Step 4
Fry for 8–10 minutes. Add cognac and flambé. Do this carefully so you don't burn yourself. The flame will burn for about 30 seconds.
- 5
Step 5
Transfer the contents of the skillet to a bowl. Add salt, pepper, nutmeg, thyme, and the remaining melted butter.
- 6
Step 6
Using a blender, blend everything into a smooth paste. You can add chopped nuts, sun-dried tomatoes, or olives to the finished pâté.
- 7
Step 7
We make the pâté without preservatives, so it keeps for 4–5 days. To store it longer—about 10 days—you can cover the pâté with melted butter.
- 8
Step 8
You can add a bay leaf, whole peppercorns, or your favorite spices to melted butter. The butter will become fragrant.
- 9
Step 9
Delicious pate is ready!