Spicy homemade liver pate
I wanted to make Fine pate according to Godiva’s recipe, but I eventually gave up because of the alcohol going into it. In the end, I made this one and I am rather satisfied with the end result. The pate is so delicious you can't stop eating it…
Preparation steps
- Cut the liver, which has been washed and cleaned of veins, into larger pieces.
- Melt 60 g of butter and sauté onion, garlic, thyme and rosemary on it for 6-8 minutes.
- Add the liver to it and fry it, stirring constantly, until the liver turns brown on the outside and should remain pink on the inside. It takes 3-4 minutes. Allow to cool.
- Pour the cooled liver into a blender, add the remaining butter, salt and pepper to taste.
- Stir until you get a smooth mass.
Serving
Pour the pate into glass jars with lids and store in the refrigerator for a maximum of 2-3 days. I made the whole measure since the pate was an integral part of the "buffet". You are free to halve the measures so that you can eat it in a short time.
