creamy liver pate
creamy liver pate的做法说明
rep time: 20 minutes + refrigeration
Cook time: 20 minutes
Yield: 2⅓ cups
creamy liver pate的食材和调料
| chicken or beef liver | 1 pound |
| bacon fat | 1/3 cup |
| medium green apple, peeled, cored, and finely chopped | 1 |
| white sweet potato, peeled and finely chopped | 3/4 cup |
| finely chopped shallots | ½ cup |
| apple cider vinegar | 2 tsp |
| dried thyme | 2½ teaspoons |
| dried rosemary | 2 teaspoons |
| fine sea salt | 1 tsp |
creamy liver pate的做法与步骤
- 1.
Wash liver and pat dry. With a paring knife, trim any white sinew and chop liver into ½-inch pieces.
- 2.
In a large skillet, melt bacon fat over medium heat.
- 3.
Add apple, sweet potato, shallots, and vinegar. Cover and cook, stirring occasionally, until vegetables soften, about 10 to 12 minutes.
- 4.
Add liver, thyme, rosemary, and sea salt. Continue to cook, uncovered and stirring frequently, until liver is cooked through, but still slightly pink inside, about 6 to 8 minutes. Remove from heat and allow to cool.
- 5.
.Transfer ingredients to a blender or food processor, making sure to include all cooking juices, and mix until smooth and creamy. You may have to do this in two batches.
- 6.
Check seasoning and adjust salt to taste. (Keep in mind that food served cold needs more salt.)
- 7.
Transfer pâté into small containers and refrigerate until needed.
