If you're still buying canned pate, this recipe will change your life (or at least your breakfast). It's creamy, smooth, and melts on bread with a splash of cognac for that fine dining touch.
If you're still buying canned pate, this recipe will change your life (or at least your breakfast). It's creamy, smooth, and melts on bread with a splash of cognac for that fine dining touch.
🛒 Ingredients:
- 500g Chicken liver (well cleaned)
- 200g High-quality butter (minimum 80% fat – the secret to creaminess!)
- 2 Shallots (or a small red onion, for sweetness)
- 2 Garlic cloves (crushed with love)
- 50ml Cognac or Port wine (for the "fine dining" aroma)
- 50ml Cooking cream (unsweetened)
- Seasoning: Salt, mixed peppercorns, a pinch of nutmeg, and fresh thyme.
👨🍳 Preparation:
- Sautéing: Sauté the shallots and garlic in a bit of butter until softened. Don't burn them!
- The Liver: Add the chicken livers. Cook for about 5-7 minutes. Tip: They should remain pink in the middle! If they turn grey, the pate will be crumbly.
- Deglazing: Pour in the cognac and let it bubble until the alcohol evaporates.
- Finishing: Add the cooking cream, the remaining butter, and blend everything until it becomes a smooth paste. Season to taste.
Enjoy! 🥖✨