Chicken Liver Pate
The most deliciously decadent liver pate you've ever tried!
Ingredients
- 1-2 tbsp butter
- 3-4 medium onions, sliced
- 1 parsnip, sliced
- 1 carrot, sliced
- 1 large apple, sliced
- 2 jalapenos (optional, you can substitute other spicy peppers of your choice or use crushed pepper flakes, chipotle flakes, cayenne etc.)
- 1 lb liver (I’m using chicken)
- 1/2 cup water, stock, apple cider, white wine, etc. for deglazing (as needed)
- Granulated garlic
- Smoked paprika
- Ground coriander
- Cumin
- Salt
Instructions
- Melt butter in a large pan over medium heat. Add vegetables (onions, carrots, parsnips, apples, jalapenos), salt and spices* and cook until everything is soft and tender. Deglaze (a fancy word for adding liquid and scraping the bottom of the pan), as needed, to prevent vegetables from burning in pan (usually around about ¼- ½ cup of liquid in total)
- Add liver, season, and cook until just pink on the inside and cooked through
- Let everything cool in the pan for a bit
- Transfer to a deep container and use an immersion blender to whip everything until fully combined, creamy and dreamy. You can use a food processor as well, but the immersion blender creates far less cleanup!
- Refrigerate until set (ie: firm) and enjoy!
- *I don’t ever measure spices – sprinkle in as much or as little as you’d like. If you’re unfamiliar with the flavours of these spices, give them a smell first and think – would this taste good in here? Do I want this to be a major flavour or a minor flavour? Sprinkle in accordingly. To give you an idea, I usually use more coriander (lemony smell) than cumin (pungent smell), and a very small amount of smoked paprika (very distinct, smoky smell).