Home made chicken liver pate
Ingredients
- organic chicken livers 250 gr
- onion, medium, chopped piece/s
- double cream 100 ml
- butter, for cooking 1 tablespoon
- butter, for sealing the surface of the pate 4 tablespoon
- ground coriander seeds 1/2 tablespoon
- ground mace 1/8 teaspoon
- fresh or dried thyme 1/2 tablespoon
- Armagnac - optional 2 tablespoon
- salt and pepper, to taste mg
Preparation
Place a pan on the medium heat, add butter and when it melts add onion, washed and chopped chicken liver, all the spices and herbs and armagnac, sautee for few minutes and then cover with the lid to cook in its own juices for 15 min.
After 15 min, place the contents into high speed food processor, along with cream and blitz until is smooth. It should be a pourable, thickish liquid. Pass through a fine sieve for a smooth texture and pour into pate ramekins, or jars and refridgerate for at least 30 min.
After 30 minutes, melt the remaining 4 Tbs of butter and pour all over the surface of the pate, making sure everuthing is covered. This will keep it from drying out in the fridge. Eat within 3 days.
Liver is packed with nutrients such as proteins, essential amino acids, iron, b1, b2, b3, b5 and b12, vitamin A, E, Magnesium, and Zinc.