What to add to liver pate to make it flavorful and tender: sharing the technology
Liver pate is an ideal appetizer that is quite simple to prepare and tastes good. But in order to make it successful at home, you need to combine the meat with the right ingredients, because in its usual form it has a slightly bitter taste. To get rid of this, cognac is perfect.
The idea of making liver pate with cognac was published on the Instagram page of food blogger Svitlana Levytska (lanas_diet).
Chicken liver pate recipe
Source: Screenshot of a post on the Instagram page of food blogger Svitlana Levytska
Ingredients:
- chicken liver - 700 g
- large onion
- large carrot
- vegetable oil - 2 tbsp
- water - 30-50 ml
- salt, pepper
- nutmeg pinch
- cognac - 50 ml
- butter - 50-100 ml
Method of preparation:
Stewing vegetables for pate
Source: Screenshot of a post on the Instagram page of food blogger Svitlana Levytska
1. Chop the onion, grate the carrots on a coarse grater, and remove the excess films from the liver.
2. Simmer the onion in a little oil until softened, add the carrots, salt well, pour water, cover and simmer. If there is excess liquid, evaporate it.
Frying the liver
Source: Screenshot of a post on food blogger Svitlana Levytska's Instagram page
3. Transfer the stewed vegetables to a container in which to whip the paste.
Adding butter to the liver
Source: Screenshot of a post on the Instagram page of food blogger Svitlana Levytska
4. Pour another spoonful of oil into the same pan, add the liver, fry until it stops releasing juice, add pepper, nutmeg, cognac, and butter.
Grinding the ingredients of a dish with a blender
Source: Screenshot of a post on the Instagram page of food blogger Svitlana Levytska
5. More butter makes it tastier, but also fattier. As soon as the butter has melted, transfer the liver to the vegetables and blend until smooth.
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