My dears, as I promised in the previous post, the time has come for me to share the recipe for homemade liver pate with you.
Homemade pâté can be eaten for breakfast or as a snack throughout the day. To avoid the combination of meat and starch, which are unfavorable for digestion, the pâté can be spread on slices of vegetables, such as cucumbers. If you still cannot give up bread, try to replace it with white bread, which is intensively processed and has low nutritional value, with wholemeal bread that is richer in fibers, vitamins, and minerals. Ingredients:
- 500 gr. chicken/turkey livers (I prefer turkey livers);
- 100 gr. onion (one larger onion or 2-3 smaller ones);
- 15 gr. garlic (3-4 cloves);
- 1-2 spoons of cognac;
- 2-3 tablespoons of red wine (I prefer homemade wine, but if you don’t have it, you can also use store-bought wine, but pay attention to the label);
- 70 gr. butter (preferably homemade butter, you should find it at the same stores);
- 1 teaspoon mustard;
- 1-2 sprigs of fresh thyme (if you don’t have fresh thyme, you can use the one from the package);
- salt (to taste);
- pepper (to taste).
Method of preparation:
- Wash the livers and clean them of the skins, chop the onion and part of the garlic (about 2 cloves), put all the ingredients in a non-stick pan, pre-greased with a little olive oil, and let it heat for a few minutes until the livers catch a bit of a crust.
- Add the wine, cognac and possibly a little water and let it boil for a few minutes, then add the remaining garlic and thyme (for flavoring) and let it boil again.
- Take the preparation off the heat, then add the butter and mash all the ingredients until they become a homogeneous paste (I use a hand blender), at the end add the mustard, salt and pepper and – The preparation is ready! :).
Attention: Salt is added only at the end, if you add it from the beginning the livers will harden! The pie can be kept in the refrigerator for 3-4 days in casseroles or jars with lids. Do not panic if the appearance (color) is not like the one in the store (it is full of synthetic dyes and preservatives). The pâté made at home oxidizes very quickly on the surface and acquires a brown color. And don’t forget, in order for the dish to turn out delicious, apart from the ingredients described above, you must also add a little “love”, and then success is guaranteed! :). 