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Liver pate recipe

EASY AND DELICIOUS LIVER PATE RECIPE

Michelle Sam
Liver pate is delicious and So easy to make. The key is knowing what to look for when making it. Here are some tips and tricks to make perfect and delicious pate all the time!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine American, French
Servings 8 servings
Calories 115 kcal

Ingredients
  

  • 250 grams livers from poultry
  • 100 grams salted butter
  • 2 onion medium sized
  • 2 bay leaves
  • 2 cloves garlic optional
  • ½ tsp salt
  • pepper to taste

Instructions
 

  • Coarsely chop the onions
  • Crush the garlic
  • Ensure livers are fully thawed and remove any bile sacs.
  • Coarsely chop the livers to allow uniform cooking.
  • Melt butter and gently cook onions but do not brown.
  • Add bay leaves.
  • Cook until the butter and onions are transparent and the liquid does not appear to be boiling but frying. See video
  • Add liver, garlic and salt and pepper.
  • Stir occasionally but DO NOT overcook. Liver should be pink in the middle, but not bloody!
  • Remove from heat and liquidize in a food processor or blender.
  • Spoon into serving dish(es) and chill well.
  • Enjoy!

Video

Nutrition

Serving: 8gCalories: 115kcalCarbohydrates: 3gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 150mgSodium: 217mgPotassium: 95mgFiber: 0.4gSugar: 1gVitamin A: 10228IUVitamin C: 3mgCalcium: 12mgIron: 8mgNet Carbohydrates: 3g
Keyword liver, pate
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