Beef Liver Pate Recipe is tasty food. It is a kind of creamy sauce obtained from minced livers, prevalent in Northern and Eastern Europe.
Furthermore, Liver Pate serves with toasted bread or even cut into slices and served as an appetizer. Also, the traditional recipe in the North of Europe is cook with pork liver and lard.
As well, Liver Pate is a dish that belongs to the French cuisine, or Nordic countries, who alternatively prepare this recipe with chicken or duck liver. Also, it cooks with beef, rabbit, or fish liver.
Liver Pate dates back to ancient Egypt. Today, we want to bring this simple recipe with fewer ingredients and a flavored one.
Usually, Liver pate contains liver, onion, butter or fat, and the spices we want. I cook it with a moderate butter quantity. Also, we can use laurel, parsley, or Majorana to flavor our liver pate.
First, the recipe cooks in the pan. After that, we blend all the mass and sit in the refrigerator for a few hours to enjoy that. You can add other butter or lard.
Also, we can prepare tasty sauces with liver pate as an ingredient. In the following, I will show you such a recipe, based on the tastes of Albanian cuisine and what we like in the family.
Also, you can try our Fergese Me Melçi, or Liver And Pasta
Ingredients
- 300 g of beef liver
- 300 g onions (about 2 large onions)
- 75 g of unsalted butter
- ¼ glass of white wine
- ¼ meat or vegetable broth, or just water
- salt, pepper, olive oil, Majorana
For the sauce with liver pate, cottage cheese, and nuts
- 200 g of cottage cheese
- 200 g liver pate
- 100 g grated walnuts, or cut in small pieces
- olive oil, salt, pepper
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Directions
Liver Pate
- As a start, we will clean the onions and cut them into thin slices. In a pan, add 50 g butter and a pinch of olive oil.
- Add the onions to the pan, let them taste for a minute, and as soon as they start to release, we will add the vegetable juice, or water and with the lid closed, we will cook them at low temperature for 25-30 minutes.
- In this way, onions will soften and will not change color. To the onions, we will also add the branches of fresh Majorana. If you want, you can replace it with laurel or fresh parsley.
- Meantime, rinse the liver well in running water, dry it with kitchen paper and cut it into thin slices.
- Next, we will add the prep liver to the pan and cook it for one minute on each side at a high temperature. Add the wine and let the alcohol evaporate for a minute.
- Turn off the heat, let it cool, and after eliminating the used spices, we will blend it into a Nutribullet blender. If you are worried and use another shredder, pass the mixture through a sieve to eliminate any threads or parts that are not well-cut.
- Add the obtained puree to the pan again and add two tablespoons full of fresh butter. Stir for a minute until it absorbs the butter.
- After that, place the liver pate in a rectangular mold and place it in the fridge to rest for a minimum of 2-3 hours.
- Finally, we take it out and cut it into slices or serve it on toasted bread in the form of bruschetta.
- We can preserve it for 2-3 days in the refrigerator.
Cottage cheese, liver pate, and nuts sauce
- This sauce is a mixture of all the ingredients listed above. If you want the nuts to feel, then in a bowl, you will add live pate, cottage cheese, nuts and mix them well. We will add olive oil and salt as desired.
- Finally, You can grind the nuts and all other ingredients in a blender for a creamy texture.
We can serve it on toast or even as a pasta pesto to enjoy pasta.
Bon Appetit!