The most delicious liver pate with a secret ingredient: be sure to add it
When you have liver pate in the fridge, you will always have something to eat. It takes only a little time to prepare, and then you can simply spread it on bread or make a variety of festive snacks from this paste. And for a better taste, you need to add one special ingredient – cognac.
The idea of making a delicious liver pate with cognac was published on the Instagram page of food blogger Kateryna Movchan (katarina_movchan). You can store the finished appetizer simply in a container.
The recipe for a delicious homemade
Source: Screenshot of a post on Kateryna Movchan's Instagram page
Ingredients:
- 1 kg of liver
- 2 medium onions
- 3 medium carrots
- a bunch of thyme
- 100 ml of cognac
- 300 ml of cream (33% fat)
- 180 g of butter 82.5% fat
- salt and ground pepper – to taste
Method of preparation:
Putting vegetables in a frying pan
Source: Screenshot of a post on Kateryna Movchan's Instagram page
1. Cut the peeled onions and carrots into medium cubes.
2. Heat half the butter in a frying pan and fry the onions and carrots.
3. Cut the liver into small cubes and add to the carrots and onions. Fry for 25 minutes, stirring occasionally.
Adding the liver
Source: Screenshot of a post on Kateryna Movchan's Instagram page
4. Then add cognac, cream, and thyme.
5. Simmer for another 30 minutes.
Adding cognac
Source: Screenshot of a post on Kateryna Movchan's Instagram page
6. Remove the tempeh from the pan and add the remaining salt, pepper, and butter to the future pate.
7. Stir until the butter is completely dissolved.
Adding the thyme
Source: Screenshot of a post on Kateryna Movchan's Instagram page
8. Pour everything into a bowl or other convenient container.
9. Beat everything with a blender until smooth and lump-free.
Whipping up the pate
Source: Screenshot of a post on Kateryna Movchan's Instagram page
10. Transfer to jars or storage containers.
11. Allow to cool and then refrigerate for at least an hour to stabilize.
Spreading the pate on bread
Source: Screenshot of a post on Kateryna Movchan's Instagram page
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