How to cook liver pate

Almost every woman has its own "signature" recipe for liver pate. Someone makes it from beef liver with the addition of bacon, someone with a chicken liver puts pistachios. Someone thinks that the whole secret is to not fry, and boil the liver. And someone believes that only his grandmother used to make a proper pate, so "the taste" has been lost. If you haven't chosen "your" recipe, try the classic versions of the pate. First, from beef liver, it has a strong and rich taste. And then of chicken. It is sweeter, more aromatic, and its taste palette more nuanced.

You will need

• • Liver pate beef liver
  • 500 g beef liver
  • 1 small finely chopped onion
  • ½ Cup red wine
  • 2 cloves of garlic
  • grind
  • ½ Teaspoon Dijon mustard
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 1 tablespoon lemon juice
  • 1 small (125g) packet unsalted butter
  • salt
  • 2 tablespoons black pepper
  • Liver chicken liver pate
  • 500 grams chicken liver
  • 1 Cup milk
  • 1 small (125g) packet unsalted butter
  • 1 small finely chopped onion
  • ¼ Cup of cognac or brandy
  • 2 Bay leaves
  • 1 teaspoon chopped leaves of fresh thyme
  • 2 teaspoons chopped garlic
  • 2 tablespoons of peas of green pepper
  • Salt
  • ground white pepper

Instruction

1. Liver pate from beef liver, Clean the liver from the film. Cut into large pieces.
2. Melt in a pan with a couple tablespoons of butter. Put in oil garlic and fry until until Golden. Remove the garlic and put the onion.
3. Saute the onion until it becomes transparent, "glass". Add the liver and fry it on slow fire until, until the liver will not cease to stand out pink juice. It does not take much time.
4. Add the wine and mustard. Cook the liver over low heat until most of the liquid has evaporated. Before readiness add the lemon juice and herbs. Hold on the heat for another few minutes until the liquid is evaporated.
5. Refrigerate the liver and mix in a food processor with softened butter. Add salt to taste.
6. Put peppercorns in a mortar and mix them. Or place them in a plastic bag and roll a rolling pin on them. Add the pepper to the pate.
7. Try the pate taste. Adjust salt. If the paste seems too dry, add butter. Store the pate in the fridge.
8. Liver pâté recentered so as to prepare a paste, remove the chicken liver wrap, remnants of the veins in the center and soak it for 2 hours in milk. Pour the milk. Liver ready to cook.
9. Melt a few tablespoons of butter in a large frying pan, put in butter garlic, sauté until the characteristic odor and remove from the pan. Add the onion and fry it on medium heat for about three minutes, until transparent.
10. Put in a pan the chicken livers, Bay leaf, thyme, salt and pepper and saute for five minutes until the livers will be brown outside but still slightly pink inside.
11. Pour the alcohol and keep on medium heat until then, until it evaporates.
    Remove pan from heat, remove Bay leaf and preroute the liver in a food processor.
12. Add the softened butter, crushed green pepper and mix in a pulsed mode.Put the pate in the refrigerator at least four hours.
13. Serve, garnished with a sprig of thyme.