I always thought that making homemade pâté is the pinnacle of culinary art and that you have to be very experienced to do so 👩🍳. Yet it turned out to be a piece of cake. It’s just roasted livers mixed with butter. No big deal! There are many ways of flavoring; however, a combination of port wine and sage with a little garlic works for me 😋. You can serve it as an appetizer but it is also great as a party snack!
You will need a pâté form but you can use any baking dish or soufflé molds.
Ingredients:
- 600 g chicken livers, trimmed
- 300 g cold butter
- 40 g butter
- 1 and 1/2 tsp of gelatine powder
- 1tbsp hot water
- 100 g red currant jam/cranberry or raspberry jam
- 3 cloves of garlic, pressed
- 2 small onions, finely chopped
- 1 small handful of sage leaves
- 8 bay leafs
- 125 ml port wine
- salt, freshly ground pepper
- 2 handfuls of sliced almonds
Instructions:
- Mix the gelatin with hot water in a small bowl and set aside.
- Put the jam in a small saucepan and bring to a boil. Cook for about 30 seconds and remove from the heat.
- Add gelatin and stir until dissolved. Allow the mixture to cool slightly.
- Prepare the form for the pâté. If you would want to take the pâté out of the mold at the end, grease it lightly with butter first. Then cover the entire bottom of the form with the jam mixture. Store it in the refrigerator.
- While the jam is cooling, prepare a larger pan. Put butter in it and fry the onion, minced garlic, sage leaves, and bay leaves. Roast over medium heat for about 3 minutes.
- Add the cleaned, chopped liver and roast for a few minutes until they begin to brown on the surface.
- Add port wine and cook for another few minutes until all the alcohol is evaporated.
- Lower the temperature and remove all bay leaves.
- Now pour the mixture into a larger bowl and add butter, salt, and pepper.
- Mix the mixture until smooth with a stick mixer (or a blender).
- Add salt and pepper to taste.
- Pour the finished mixture into chilled molds. Sprinkle the pâté with sliced almonds.
- Cover with plastic wrap and refrigerate until firm.
Tip:
If you don’t have fresh sage leaves, you can also use dried sage.
Store the pâté in the refrigerator and let it loosen slightly at room temperature before serving. It will spread better 😊.
The pâté can stay in the fridge for about a week. If you know you won’t eat that much in a week, don’t be afraid to put some of it in the freezer for later. When the right time comes for them, all you have to do is take it out and let it unfreeze 😉.
Serve with fresh sourdough bread 🤗👌.
