Homemade liver pate

5 from 1 vote

Everybody by its own way imagines Sundays morning, for me, it is the smell of freshly baked bread with a fragrant homemade pate.

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer, Snack

Cuisine: european, French

Keyword: homemade pate, liver pate, pate

Servings:

Calories: 190kcal

Author: Nata

Clean 18 oz of the liver from the membrane and fat. Then soak it in cold water( if possible soak overnight in the fridge).
Finely chop 2 oz of smoked bacon and fry it on a dry skillet. When the bacon fat is melted add ⅔ cup of chopped onion and few minced cloves of garlic. Stew the vegetables over low heat until translucent. Now pour in 3 tbs of cognac and stew for one more minute.
Meanwhile, in a separate skillet over high heat fry the liver. Left aside to cool for a couple of minutes.
In a bowl combine bacon mixture with precooked turkey liver. Then add to this mixture 3 yolks, ⅓ cup of the heavy cream and ½ tsp salt. Blender everything very well, to get a fine paste, as you do with hummus recipe.
Taste obtained paste for seasoning and adjust if necessary. To make sure you get a smooth pate, pass the paste through a sieve. Now divide the pate into small jars and seal tightly with lids.
Arrange the jars in a tray or saucepan and pour some boiling water almost to the lids. Send the pate to cook in a preheated oven at 275°F for 1 ½ hour. When the elapsed time, remove the jars from the oven and then from the water bath and leave them cool at room temperature. Then remove it to a refrigerator to cool for 6-8 hours.
Serve homemade liver pate as a filling for preparation of delicious stuffed eggs or serve it spread on slices of fresh or crunchy toast. Top it with some drops of balsamic vinegar cream or caramelized onion.