optional, but I recommend
Heavy cream (32% fat)
Brandy or cognac
or semi-dry white wine
Step by step
We prepare the ingredients - onions and carrots are cleaned, washed. The liver is cleaned, washed and cut into smaller pieces.
And on the occasion that I brought a good brandy and matured 5 years, I used properly as a book brandy brandy and not brendy or wine (although it can be replaced).
Carrot is given through the larger grater.
Heat the oil well in the pan and add the previously prepared carrots.
Cut the onion (2 pieces) into juliennes and add to the carrots in the pan.
After the onion and carrots are well cooked (but be careful, they do not brown!), Add the livers.
Stir periodically and let it cook for about 15-20 minutes on medium heat, until it starts to brown.
Then comes the most interesting part - flambé the liver with brandy.
Be very careful not to have the hood on - and do the following:
- Pour the brandy into the pan with the liver
With a lighter or matches, light the alcohol fumes that are removed and leave until the flame disappears completely.
In the meantime, stir or mix the composition from the pan - do all the procedures carefully and everything will be fine, without accidents :)
If you use white wine, it is no longer necessary to turn on the steam, just let it boil for 5-10 minutes on low heat and that's it.
Then add a little salt and pepper to the composition and remove from the heat.
Move the whole composition in a mixing bowl, add the butter and liquid cream.
With a vertical mixer pass the whole mixture well, be careful not to leave the pieces and small particles unprocessed by the mixer.
To give a more attractive shape to the pate, move it to a nicer container in which to cool.
I used the lid on the spreader - I spread food grade plastic wrap and moved the composition into it. I leveled well and left it in the fridge for a few hours, or overnight.
And now let's move on to the part with glazed onions - a strange thing at first (because it doesn't have a special taste) - but let's see what an extraordinary combination it makes with pate.
And here's how:
In a smaller saucepan, boil the red wine with the brown sugar.
Let simmer for about 10 minutes.
Onions (1 piece) are cut into juliennes.
After the wine has been cooked for 10 minutes, add the onion. Stir and bring to a boil together.
You will notice that along the way the whole composition starts to thicken.
It is ready when it becomes thicker, but be careful not to let it dry - otherwise it solidifies too much on cooling and is harder to serve.
When it is ready, remove it from the heat, add a little pepper (if you like even peppercorns, it will be more spicy).
Allow the composition to cool and use it when serving the pate.
I served it / decorated it as for family consumption - I turned the plate over, carefully I took out the hardened pate - with a teaspoon I dug a little into it and there I filled it with the glazed onion mixture.
When you spread it on the bread, take a little onion and see what divine taste it will have, gourmets know :)
And here a way to garnish and serve portioned, on a plate.
The pate was cooled into small, oval tart shapes, with soft butter on top.