Chicken liver pate


I know that there are many different liver pate recipes but I’m proposing you a simpler, not complicated recipe. The taste is very, very good which is accentuated a bit and exploited with the help of the glazed onion mixture made with wine (trick learned at the chefs courses).
Of course these is a healthy alternative to meats and pates from commercial stores that don’t even deserve to be discussed about, since everyone knows what they contain.

Quantity: 500 g (7-8 servings)
Difficulty: medium
Preparation time: 30 min
Total preparation time: 120 min

Ingredients
Approximately 400 grams of chicken liver
3 pieces of white onion
Carrots 1 piece optional, but recommended
Butter 100 g
Sweet Sour cream with 32% fats 100 ml
Cognac (or Brandy) 50 ml or semi-dry white wine
50 ml sunflower oil
Semi-dry red wine 200 ml
2 tablespoons brown sugar
1/3 tablespoon black pepper
1 teaspoon salt put to match your taste

Getting Started

1. Prepare the ingredients, you can start by cleaning the onions and carrots, wash them thoroughly. Then clean the livers, wash and cut them into smaller pieces.
And when I brought a good cognac well aged for 5 years, I used that as the book seas and not some brandy or wine not (although this are good replacements).

2. Grate the carrots on the big grater.

3. The grated carrots will be immersed in a well wormed pot with some oil.

4. Cut Julien 2 onion pieces, the carrots and add them to the pan.

5. After frying the onions and the carrots well (but be careful not to brown them!), add the livers.
Stir periodically and let them cook about 15-20 minutes on medium heat until they start to brown a little.

6. Then comes the most interesting part where the livers will pass trough a brandy flame.
Take extra care and make sure your kitchen hood is turned off and do the following:
– Pour the brandy into the pan with the liver

7. Then with a lighter or a match light the fumes of alcohol and allow the flame to disappear completely on its own.
Meanwhile mix the composition of the pan and if you do all the procedures carefully everything will be fine, with no accidents.
If you use white wine is no longer the case to ignite fumes, just let it simmer on low heat for 5-10 minutes and so.

8. Then add some salt and pepper in the composition and take it off the heat.

9. Move around the composition in a mixing bowl and add the butter and the liquid cream.

10. With a vertical mixer start mashing the mixture carefully not to let any intact peaces of food making sure the mixer catches even the smallest particles.

11. To give a more attractive look to the pate move it in a container and let it cool.
I used to cover the butter holder but now I use a 1 litter plastic container I cover the recipient with plastic food foil since it doesn’t allow the composition to stick and I left it in the refrigerator several hours or overnight.

12. Now let’s move on to the side with the glazed onions: something seemed strange initially (because it has a special taste), but just wait and see what a great combination it makes with the pate.
And here it is how it is done:
In a smaller saucepan boil the brown sugar with some red wine.

13. Let it simmer on low heat for about 10 minutes.

14. Cut an Onion Julien.

15. After 10 minutes of wine boiling, add the onion. Stir and let them simmer together.

16. You will notice that throughout the stirring process that the whole composition begins to thicken.

17. The composition is ready when it becomes thicker, but make sure you do not dry it to much otherwise it will solidify on cooling and it will be much harder to serve.
When it is ready remove it from the heat, and add a little pepper (if you like pepper grains you can add them but will make it more spicy).

18. Let it cool and pour the composition on the pate when you serve it or right before you serve it.

19. I have served it/ decorated as for family consumption by carefully removing the hardened pate from the recipient with a little spoon I carved in a small hole and I filled it with the glazed onion mixture.

When you spread it on bread, take a bit of onion and see what divine taste it will give to you gourmets.

Enjoy your meal!