Before I just hated liver. Loathed. But then I prepared some myself. Firstly, the minced liver patties were awesome! Then, I managed to prepare a simple liver paté which has a full, round taste with a bit of acidic sweetness from Bristol Cream. Booze? Oh yeah! Liquor has it’s place and it’s in a paté. Here’s something you might enjoy at Christmas.
Liver Paté
- 300 g cooked organic beef liver
- an onion
- 1 glove of garlic
- 1 dl butter + butter for sautéing
- 2-3 Tbsp cognac or whiskey or sherry (I used Bristol Cream)
- salt, freshly ground black pepper
Sauté the chopped onion, garlic and liver (unless it’s already cooked) in butter. Chop the liver into smaller junks before putting everything in a blender and blending until smooth, add butter, booze and season the whole thing. Check the taste. Let sit in the fridge. Paté will keep in the fridge for a week and in a frozen for two months. May be enjoyed on a slice of courgette or just plain. Or better yet: why not make a paleo voileipäkakku (salty sandwich cake) using this and portobellos! Why not indeed.
First time ever making any kind of paté and it was a success! Thanks Miss Monkey! The booze really nailed it I think (I used cognac). Gonna take some over to my folks on Christmas.
PS I sautéd onion, garlic and liver and it was quite difficult to purée the mixture in a blender, it was very sticky. I ended up smashing it a bit more with a hand blender after adding butter and booze.
Comment by Jaska — 5.12.2010 @ 17.43
Yep, the booze gives it the groove! Will be nice to hear how your folks r gonna like it 🙂 Never in my life would I have even dreamt of making liver patée and here we are… Yeps, the liver better be cut into smaller junks before puréeing, good point!
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