I’m cooking chicken liver pate for tonight’s dinner, quick and easy it’s great on some seed crackers or – like I do – just scooped with a spoon.
Liver is one of the most nutrient dense food, and chicken liver has a much milder flavour than beef or pork, also it usually costs next to nothing…
The recipe has approximate quantities, it doesn’t really matter for the final result.
– a generous amount of butter
– chicken livers
– a few salted anchovies
– Marsala fine wine or brandy if you mind the carbs (Cognac if you can afford it)
– salt & pepper
Melt some of the butter in a pan, add chopped onion (a ratio of about 1/2 kg of onions per each kg of liver), salt it and let it slowly go until transparent, then add the livers, salt & pepper, capers to taste and 3-4 anchovies fillets per 1/2 kg of livers and let it stew until done.
You can add the booze while you are cooking the pate or you can add it once cooked if you want to keep the alcohol.
Once cooked, add some more cold butter and process it with a stick blender, I like it very smooth but some people prefer it coarse.
If once cold it’s too runny you can add some more butter, melt the butter and blend it all together.
Most people enjoy the pate cold from the fridge, but some heathens like it warm as well…