Liver Pate

Ingredients:

	Name	Units
	Liver (chicken or beef)	600 gr
	Small onions or shallots, chopped in big chunks	2
	Medium carrots	2
	Butter or ghee, divided	50 gr
	Water	200 ml
	Rum or cognac, optional	50 ml
	Cracked black pepper, to taste	1 tsp
	Salt, to taste	1 tsp

Optional Ingredients :

	3 garlic cloves
	½ tsp thyme
	1 bay leaves
	1 hard boiled egg

Equipment:

	Deep baking dish 8 x 8-inch
	Blender or fork

Steps:

Step 1

Preheat the oven to 395°F / 200°C.

Step 2

Wash the liver very well to remove any blood and pat dry it with paper towels. Cut in pieces and set aside.

Step 3

Chop the onion (2 small ) and carrots ( 2 medium ) into chunks. The aim is to get onion and carrot chunks roughly to be the same size. This lets them cook at about the same time, and absorb any flavors from herbs, spices evenly too.

Step 4

In a deep baking dish add the liver ( 600 gr ), onions (2 ), carrots (2), butter ( 30 gr ) and water (200 ml ), salt and pepper, to taste and cover loosely with aluminum foil.

Step 5

Bake in a preheated oven at 395°F / 200°C for 50 minutes, or until carrots and onions are soft enough to easily poke a fork into.

Step 6

Remove from the oven. Spoon all in a mixing bowl (save pan drippings), using a fork or immersing blender mix everything. Add more soft butter ( 20 gr ), cognac and blend until desired consistency (you can use 1 tbsp of the reserved pan drippings, if needed). The mixture should be smooth and not grainy. Optional: Blend in the hard boiled egg for a richer pate.

Step 7

Scoop the liver pate into a serving bowl, cover the pate tight until ready to serve. Enjoy!

Comments:

Liver Pate

The taste of liver pate depends on the type of liver used:
Beef liver: Has a stronger, earthier flavor than chicken liver.
Chicken or goose liver: Has a milder flavor, and is often described as being sweeter and nuttier.
Pork liver: has a spicy, meaty taste with a peculiar sweetness.