Liver pâté

Here’s a simple and delicious recipe for liver pâté that you can enjoy as a spread on bread or crackers!

Liver Pâté

Ingredients:

• 500g chicken livers (or beef/pork livers), cleaned and trimmed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup unsalted butter (plus extra for storing)
• 1/4 cup heavy cream (or milk)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Optional: 1 tablespoon brandy or cognac for added flavor

Instructions:

1. Sauté the Onion and Garlic:

   • In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

2. Cook the Livers:

   • Add the cleaned chicken livers to the skillet. Cook until browned on the outside but still slightly pink inside, about 3-5 minutes. If using, add the brandy or cognac and cook for another minute to evaporate the alcohol.

3. Blend the Mixture:

   • Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Chill:

   • Transfer the pâté to a serving dish or individual containers. Smooth the top and cover with a thin layer of melted butter to help preserve it. Refrigerate for at least 2 hours, or until firm.

5. Serve:

   • Serve chilled with toasted bread, crackers, or fresh vegetables.

Enjoy your homemade liver pâté!