The recipe of pâté is from France and in its classic version, it’s made with liver. It’s much easier to prepare than you imagine and you can even make a premium version with mushrooms, caramelized onions or spices, to surprise your guests.
INGREDIENTS
– 500 gr Liver (can be of beef, pork, chicken, lamb or other animal)
– 2 Garlic cloves
– 2 Onions
– Salt
– Pepper and aromatic herbs
PREPARATION
– Cut the onions into brunoise (small pieces) and fry them in olive oil until golden brown.
– Cut the liver into 1 cm pieces to cook it in the same pan. Don’t overcook it, because it turns sour.
– Place the cooked liver, the onions and the garlic with salt, pepper and spices in a blender until you get a homogeneous paste.
– Keep the pâté in the fridge until serving, you can also keep some in the freezer so you always have homemade pâté ready to eat. Add a film on top, melted butter or gelatin to prevent it from getting darker and drying out.
– Decorate before serving with spices.
– Enjoy your homemade pâté!
You can add to the base recipe different ingredients: wine or brandy to deglaze the onions, cream, mushrooms, bacon, caramelized onions, or spices to make a gourmet version. Foie Gras is similar to pâté but made with duck or goose liver, the animals are overfed so they develop a larger liver, with more fat and flavour.
The liver is very nutritious, it has proteins, iron, copper, selenium, folic acid, vitamins A, B and K. Pâté is a very good option to eat with children for breakfast or as a snack, with bread, toast or cookies.
