Paté of chicken liver

Paté of chicken liver

Pate af kyllingeleverPate af kyllingeleverThis little appetizer or snack can be incredibly delicious if you just bother to spend half an hour to prepare it. It is often a popular dish as a starter. The quality of the chicken liver is of course important for the end result, but that you may talk to your butcher about 😉 The portion here can easily be doubled up and it will probably be necessary if you have more than four guests.

Pate af kyllingeleverIngredients

250 g chicken livers
1 onion
1 clove of garlic
1 splash of white wine
2 tbsp capers
Rosemary (preferably fresh)
1 tbsp balsamic vinegar
1 dl cream (only if you prefer)
Salt and pepper
Oil or butter for frying

Pate af kyllingeleverHow to cook

Trim your chicken liver, so they are free of various tendons. Cut the onion and garlic into small pieces and blanch it in a little fat or oil until the onions turn clear. Add the capers and rosemary and cook for a few minutes. Now add the chicken liver. After 10 minutes, add a splash of white wine, maybe the cream and salt and pepper. Let it simmer on for 5 minutes and add the balsamic vinegar.You may need to use more of this, but you can add it when nearly ready.

If you want a very fine pâté you can put mass in a food processor or blender. Otherwise, try a meatmincer with rather large holes. Now you taste and fx add salt, pepper and more balsamic vinegar before you put your paté in a bowl. Put in the fridge, and it is soon ready. Can be enjoyed on a slice of toasted bread with a little olive oil, or as it is with small cornichons.

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