Liver pate that always turns out delicious: cooking secrets

Liver pate is a delicious healthy appetizer served in many expensive restaurants. It is very appetizing, tender, and tasty. And if it turns out differently at home, a little bitter and dull, you should follow a few recommendations for cooking.

The idea of making a delicious liver pate was published on the Instagram page of the food blogger Maryna Pekarina (marina_pecarina).

Essentials for a delicious liver pate:

1. Do not overcook the liver, otherwise, it will be dry. It takes 6-7 minutes to cook the liver.

2. Use high-quality butter 82% and heavy cream.

3. Fragrant strong alcohol – cognac, whiskey, brandy. The alcohol itself will not be in the pate, but a delicate aroma that will enrich the taste will remain.

4. Add ready-made mustard, strong or sweet, it goes well with the liver.

5. Use a frying pan in which you can place the liver in a single layer.

To prepare the pate you will need:

• chicken liver – 400 g
• butter 82% – 50 g
• cream 30-33% – 100 ml
• onion – 1 pc
• garlic – 2 cloves
• aromatic strong alcohol (cognac, whiskey, brandy) – 1 tbsp
• mustard – 1 tsp
• salt, pepper – to taste

Method of preparation:

1. Wash the liver well. Cut it in half and cut off all the excess.

2. Cut the onion into thin half rings. Finely chop the garlic.

3. Put half of the butter in a preheated wide frying pan and add the onion. Fry until soft and light golden brown.

4. Add the garlic. Cook for another minute until the garlic flavor is released.

5. Add the rest of the butter to the pan. When melted, put the liver in a single layer.

6. Fry for 3 minutes on each side. Cut the liver and check its doneness. It should be pink and juicy but without blood. Add cream and mustard, salt and pepper, stir, and cook for another half minute.

7. Put the liver in a bowl or blender bowl. Pour the alcohol into a frying pan, heat it, and collect all the flavorful pieces from the bottom. Pour the alcohol over the liver.

8. Turn the liver pieces into a paste with a blender.

9. Taste for salt, if something is missing, add it.

10. Put it in a bowl, and cover it with cling film so that the paste does not get airborne.

11. Cool and refrigerate.