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).

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:

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.

3. Transfer the stewed vegetables to a container in which to whip the paste.

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.

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.