Author Notes
Growing up liver pate was a special treat; we used to eat with homemade bread and chopped garlic on the top. In summer it will be super with a big salad or just sliced tomatoes sprinkled with sea salt. —anka
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Ingredients
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14 ounces
clean chicken liver-400 g (600 g-21 oz before cleaning and trimming)
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1/3 cup
pork lard, - 70 g -2.5 oz
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4
small shallots, sliced – 70g- 2.5 oz cleaned
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2-3
cloves of garlic-15g-0.5 oz
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1/2 cup
dates, diced -130 g- 4.5 oz
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3/4 cup
dry red wine- 180 ml- 6 fl oz
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1 tablespoon
tbsp capers -10 g -16 capers
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1 teaspoon
fresh thyme
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1 teaspoon
fresh dill
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1 teaspoon
fresh sage
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1 teaspoon
freshly ground black pepper
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1 teaspoon
sea salt
Directions
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Dice the dates and place them in a small bowl, add ¾ cup wine and let soak will you prepare rest of the ingredients.
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Clean the liver from fat and connective tissue and discard those.
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Peel and slice the shallots and garlic.
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Chop the herbs.
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Melt 1/3 cup lard in a large frying pan over medium heat, cook shallots and garlic about 5-6 minutes.
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Add thyme, sage, dill, capers, dates soaked in red wine and liver.
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Cook until liver is cooked, about 8-10 minutes, season with salt and freshly ground black pepper.
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Remove the pan from the stove and allow to cool slightly 4-5 minutes.
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Puree mixture in a food processor until smooth.
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Transfer pate to serving a dish that you brushed with lard and let completely cool in the fridge overnight. It will be even better after a day or two.
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Serve with homemade bread or crackers.
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