Here’s an easy silky-smooth pâté a classic as an appetizer and perfect for parties,- full of flavour and luxury.
Liver pâté is a pâté and meat spread popular in Northern and Eastern Europe.
Liver pâté is a popular food item in Scandinavia, where it is known as (Denmark), (Norway) and (Sweden) and they made made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices.
Liver pâté is one of the main producers in Denmark with 85,000 units produced daily.
en.wikipedia.org/wiki/Liver_p%C3%A2t%C3%A9
©Amir Sarikar. All images & content are copyright protected.
Do not use my images without prior permission.
To reference this recipe, please link directly to this post.
Ingredients:
100g butter
2 small onion, finely chopped
2 cloves garlic, finely chopped
400g chicken livers
4 sprigs thyme, leaves only
1 tsp freshly grated nutmeg
1 tsp Ground Coriander Seeds
1 bay leaf
3 cloves
3 Tbsp double cream
3 Tbsp brandy
Salt and freshly ground black pepper
50g butter, for topping (optional)
Toasted baguette slices, for serving
INSTRUCTIONS
Step 1
Trim the chicken livers of any fat or connective tissue.
Step 2
Melt 100g of the butter over a medium heat.
Add the onion and garlic and fry, stirring, for about 5 minutes, or until softened.
Step 3
Add the livers, thyme, nutmeg, Coriander Seeds, bay leaf, cloves and cook for 8-10 minutes, stirring frequently.
Add the cream and brandy to the pan to deglaze, then bring to a simmer and stir gently to help the brandy evaporate off the alcohol, Cook for 2-3 minutes.
Turn off heat and allow the mixture to cool.
Step 4
Discard the bay leaf and cloves and blend until smooth.
Pass it through a fine mesh sieve for extra-smooth pate.
Season to taste.
Step 5
Transfer the pate to two or ramekins/dishes and flatten the top.
Melt the butter and spoon over the pâtés for Butter seal.
Sprinkle over thyme leaves to decorate.
Refrigerate before serve.
Serve spread on crackers or baguette slices.
Step 6
Enjoy!😊
Tip and Tricks:
Use a good vegan butter for dairy free alternatives.
Remove the pâté from the fridge 20 mins before serving, to soften slightly.
Add some bacon at first with onion, its make more delicious 😎
Soak the chicken livers in milk for an hour make them taste milder.
DO NOT add water for cook the livers😡
Butter seal pâté can be keep 1 week in refrigerate, once butter seal has been broken, use it in 2 days.
Store in the freezer for up to 3 months.
©Amir Sarikar. All images & content are copyright protected.
Do not use my images without prior permission.
To reference this recipe, please link directly to this post.
این شما و یک پته نرم و لطیف به عنوان یک پیش غذای کلاسیک , مناسب برای مهمانی ها، پر از طعم ,ظرافت و زیبایی.
پته جگر نوعی پته گوشت است که در کشور های اسکاندیناوی و اروپای شرقی رایج است.
پاته جگر یک ماده غذایی محبوب در اسکاندیناوی است که در (دانمارک)، (نروژ) و (سوئد) شناخته می شود و از مخلوطی از جگر خوک، چربی خوک، پیاز، آرد، تخم مرغ، نمک، فلفل و ادویه تهیه می شود.
پاته جگر با تولید روزانه 85000 عدد یکی محصولات محبوب اصلی دانمارک است.
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👇🏻👇🏻👇🏻ادامه در کامنت اول 👇🏻👇🏻👇🏻