Homemade Croatian Liver Pâté

Ingredients

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons brandy 2 tablespoons brandy
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh herbs (such as parsley or thyme) for garnish Fresh herbs (such as parsley or thyme) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Rinse the chicken livers under cold water and pat them dry with a paper towel.
2. 2.
   In a large skillet, melt the butter and olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
4. 4.
   Increase the heat to medium-high and add the chicken livers to the skillet. Cook them for about 5 minutes, stirring occasionally, until they are browned on the outside but still slightly pink on the inside.
5. 5.
   Remove the skillet from the heat and pour in the brandy. Be cautious as it may ignite briefly. Stir well to deglaze the pan and incorporate the flavors.
6. 6.
   Transfer the contents of the skillet to a food processor or blender. Add salt and black pepper. Blend until smooth and creamy.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Transfer the pâté to a serving dish and let it cool to room temperature.
9. 9.
   Once cooled, cover the dish and refrigerate for at least 2 hours to allow the flavors to meld together.
10. 10.
    Before serving, garnish the pâté with fresh herbs and serve with crusty bread or crackers.

Treat your ingredients with care...

• Chicken livers — Make sure to rinse the livers thoroughly under cold water to remove any impurities before cooking. Pat them dry with a paper towel to ensure a better sear and prevent excessive splattering during cooking.

Tips & Tricks

• For a smoother texture, pass the pâté through a fine-mesh sieve after blending to remove any remaining lumps.
• If you prefer a stronger flavor, you can add a splash of cognac or port wine instead of brandy.
• To enhance the presentation, you can pipe the pâté into small ramekins or molds before refrigerating.
• Experiment with different herbs for garnish, such as chives or dill, to add a unique twist to the dish.
• Leftover pâté can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Croatian Liver Pâté as an appetizer or a snack. Spread it generously on slices of crusty bread or crackers. For an elegant touch, you can serve it with cornichons, pickled onions, or a dollop of whole grain mustard on the side.

Presentation advice

To elevate the presentation of the Liver Pâté, you can shape it into a log using plastic wrap before refrigerating. Once chilled, remove the plastic wrap and garnish the log with fresh herbs. Serve it sliced on a wooden board for a rustic and inviting display.