I would add to the title: the simplest, quickest and most delicious liver pate ever! A very easy recipe, which I improvised once when, trying to relax and not willing to spend much time in the kitchen, I had a great craving for liver pate. I was impressed by the result, and I have tried some good homemade liver pate in my life. This recipe is even more surprising because of the little effort needed for such a great result.
At my suggestion, my mum prepares pork or beef liver pate, I usually cook chicken liver pate, it's more accessible. Besides, it is a low carb recipe, you can have this pate on some low carb bread and enjoy a tasty and healthy breakfast. You will notice I don't make a big quantity of pate, just enough to eat for 3-4 days. And, when you feel like, you can cook it again.
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Wash the livers, place in a small saucepan and pour water to cover them completely.
Place over heat, when it comes to a boil, turn heat down and cook for 30-40 minutes.
Transfer the cooked livers to a bowl, add in 80g softened butter, salt and pepper.
Pour in about half a cup of liquid from cooking the livers.
Mix using a hand blender.
Continue to blend until the mixture is smooth and very fine.
You'll have to obtain a yogurt-like paste in consistency. If it is too thick, stir in some more cooking liquid. Taste and adjust with salt and pepper.
Spoon the pate into a deep plate/bowl/casserole and even out.
Melt the remaining 20g butter and pour over the pate.
Refrigerate for a few hours. After that, it will be firmer and will have just the right consistency.
It's amazingly good! My husband couldn't believe it is so easy to make and it's got such a great taste.
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