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Liver pate

Name: Liver pate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 500 g / 1 lb. chicken liver; 150 ml / ⅔ cup whipping cream (33%); 70 ml / 5 tbsp. brandy; 100 g / 6½ tbsp. unsalted butter; 1-2 cloves garlic; 2-3 sprigs of thyme; 2 tbsp. vegetable oil; 500 g / 1 lb. black currants; 250 g / 1¼ cup sugar; a pinch of ground black pepper; a pinch of salt

Автор
Klopotenko Ievgen

European

Приготування 40 mins

Порції 4

Складність Easy

Ingredients

500 g / 1 lb. chicken liver

150 ml / ⅔ cup whipping cream (33%)

70 ml / 5 tbsp. brandy

100 g / 6½ tbsp. unsalted butter

1 onion

1-2 cloves garlic

2-3 sprigs of thyme

2 tbsp. vegetable oil

salt, pepper

For the sauce:

500 g / 1 lb. black currants

250 g / 1¼ cup sugar

a pinch of ground black pepper

a pinch of salt

Liver pate: Приготування

Крок 1

Fry diced onions and garlic on a mixture of butter and oil. The onion should turn soft and transparent. Afterwards add a sprig of thyme and a pinch of salt.

Крок 2

Remove fat and membranes from chicken liver. Put it on the skillet with the onions and fry until ready.

Крок 3

Pour in the brandy and give it a couple minutes to evaporate. Turn off the heat and leave the liver to cool.

Крок 4

Remove sprigs of thyme and put liver into a blender. Add heavy cream, the rest of butter, pepper and another pinch of salt. Blend until smooth.

Крок 5

Prepare the sauce. Mix black currants and sugar in a saucepan. Add a little bit of water and boil for 10 minutes. Add a pinch of ground black pepper and salt. Blend until smooth. Serve cool with the currant sauce.

Cooking is easy!