Like many people believe, I also think that everything is made naturally at home is way healthier and qualitative in comparison with the products from the market. This week I replaced the pate from the market with a homemade one, very creamy and healthy.

Ingredients:

  • 500 g chicken liver
  • 500 g milk
  • 180 g butter
  • 1 onion
  • fresh thyme
  • salt
  • 50 ml cognac
  • 3 garlic cloves
  • 1 tablespoon of truffle oil
  • 1 small pomegranate (for decor)

Clean very well the liver and keep it in milk for 2-3 hours. Heat a saucepan with 50 grams of butter, put a large chopped onion, and boil for 6-8 minutes until it become soft. Add the liver, some green thyme, and salt.

Cook at medium heat for about 5-8 minutes, just as the surface of the liver is cooked. Then, add 50 ml of cognac and 3 chopped garlic cloves.

Leave on fire for another 5 minutes and then turn off the fire. After the composition cools a little bit, pour it in a bowl and make it puree. Add 30 g of cold butter and a tablespoon of truffle oil.

Peel a small pomegranate and decorate the pate. It’s very fresh.

Melt 100 g of butter and pour over pate. Keep the pate at the fridge for at least 2 hours before to eat it.

Creamy Chicken Liver Pate
 
Like many people believe, I also think that everything is made naturally at home is way healthier and qualitative in comparison with the products from the market. This week I replaced the pate from the market with a homemade one, very creamy and healthy.
Author:
Recipe type: Appetizer
Ingredients
  • 500 g chicken liver
  • 500 g milk
  • 180 g butter
  • 1 onion
  • fresh thyme
  • salt
  • 50 ml cognac
  • 3 garlic cloves
  • 1 tablespoon of truffle oil
  • 1 small pomegranate (for decor)