Awesome Homemade Liver Pâté
Description
A tasty appetizer for any gathering. You can use chicken or beef liver. Do not boil the liver for more than 30 minutes, or it will become tough and hard. You can add more butter if you like. The finished pâté can even be stored in the freezer; its flavor after thawing will still remain tender and pleasant. You can serve it warm or chilled.
Instructions
- 1
Step 1
1. Clean the liver, removing tendons, membrane, and any other unwanted bits. Cut into small pieces, place in a pot of water, cover with a lid, and bring to a boil.
- 2
Step 2
2. Slice the onion into half-rings, not too finely. Put it in a large skillet and add oil. Grate the carrot on a coarse grater or cut it into small pieces with a knife and add it to the onion.
- 3
Step 3
3. When the vegetables have browned slightly, add salt and a few pinches of spices: dried carrot, paprika, garlic, parsnip and celery root, basil, coriander, mustard, savory, and bay leaf. Let everything simmer for 20 minutes until the vegetables are tender.
- 4
Step 4
4. Skim the foam from the liver and boil for 20–30 minutes. Salt the water 5 minutes before it is done. The cooked liver must not be bloody inside. Drain the water from the boiled liver.
- 5
Step 5
5. Add the liver to the vegetables and stew them together for 5 minutes with the lid on. Add the bay leaf, turn off the heat, and let the liver and vegetables rest together for 10 minutes.
- 6
Step 6
6. The butter should be soft. Beat it with a mixer until it becomes lighter and fluffier.
- 7
Step 7
7. Pass the liver with vegetables through the meat grinder twice using the fine plate. Salt if needed.
- 8
Step 8
8. Using a blender, process the liver once more, then add it to the butter and beat with a mixer on low speed.
- 9
Step 9
9. Transfer the finished pâté into a container, smooth the top, and sprinkle with spices or chopped fresh herbs. Wrap the container in plastic wrap and place it in the refrigerator or freezer.