Chicken liver pâté
After several disappointing shop-bought pâtés, I decided to make my own. There are plenty of recipes, and after several attempts I settled on this version, which my family loves. It contains just liver, fried onions and carrots, and butter. The butter makes it smooth and easy to spread; I tried leaving it out, but it was not the same.
How to check liver readiness? They broke a piece, if there is no blood, it’s ready. Don't overdo it. Otherwise it will turn out dry.
The butter should be soft, not melted.
And the liver should be completely cooled, not warm.
Roughly chop a large carrot and onion. There is no need to chop finely, as everything will be blended later.
Fry onions and carrots in vegetable oil until tender over medium heat. That is, the carrots have become soft, and the onions have become appetizingly rosy.
The liver is examined for unremoved gall bladders. Rarely, but it happens. Carefully cut if found. Rinse the liver.
I leave the membranes and fat on the liver, as everything will be blended.
When the onions and carrots are sufficiently fried, I put the liver in the pan. Sprinkle two tablespoons of flour on top and mix.
Fry until the liver is ready. Add salt, pepper, bay leaf. You can also flavor it with other spices. And set aside to cool. I take it out onto the balcony and stir it from time to time.
Blend the completely cooled liver mixture, then add the softened butter and blend again.
I like a smooth, creamy pâté, so I blend it thoroughly. For a coarser texture, blend for less time.
The finished pate can be eaten immediately, or you can put it in the refrigerator to cool.