Ingredients with Measurements:
- 1 pound pork liver, trimmed and cleaned
- 1/2 cup unsalted butter, softened
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Food processor
- Pâté mold or loaf pan
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the pork liver to the skillet and cook until browned on the outside but still pink on the inside, about 5 minutes.
4. Remove the skillet from the heat and let it cool for a few minutes.
5. In a food processor, combine the cooked liver mixture, remaining butter, chopped herbs, brandy, heavy cream, salt, and black pepper. Process until smooth.
6. Pour the mixture into a pâté mold or a loaf pan lined with plastic wrap.
7. Cover the pâté with plastic wrap and bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F.
8. Remove the pâté from the oven and let it cool to room temperature.
9. Once cooled, refrigerate the pâté for at least 2 hours or overnight.
10. To serve, slice the pâté and serve with crackers or sliced bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 350°F
- Internal temperature of pâté: 160°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Protein: 12g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
Substitutions for ingredients:
- Pork liver can be substituted with chicken liver or beef liver.
- Brandy can be substituted with cognac or whiskey.
- Heavy cream can be substituted with milk or half-and-half.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped walnuts or pistachios to the pâté mixture for added texture.
- Substitute the herbs with other herbs of your choice, such as basil or tarragon.
- Add a layer of sautéed mushrooms or caramelized onions to the pâté before baking.
Tips and tricks:
- Make sure to trim and clean the liver properly before cooking.
- Don't overcook the liver, as it can become tough and dry.
- Let the pâté cool completely before refrigerating to prevent condensation from forming on the surface.
- Serve the pâté with a sweet or tangy jam or chutney for added flavor.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the pâté, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pâté on a wooden board with crackers, sliced bread, and a variety of cheeses.
- Garnish the pâté with fresh herbs or edible flowers.
Garnishes:
- Fresh herbs
- Edible flowers
- Sliced fruit, such as apples or pears
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon
- Sparkling wine, such as Champagne or Prosecco
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Green salad with a tangy vinaigrette
Troubleshooting advice:
- If the pâté is too dry, add more butter or heavy cream to the mixture before baking.
- If the pâté is too soft, bake it for an additional 10-15 minutes, or until it reaches the desired consistency.
Food safety advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
- Store the pâté in the refrigerator and consume within 5 days.
Food history:
- Pâté originated in France and has been enjoyed for centuries as a delicacy.
Flavor profiles:
- The herbed pork liver pâté has a rich, savory flavor with hints of herbs and brandy.
Serving suggestions:
- Serve the herbed pork liver pâté as an appetizer or as part of a charcuterie board.
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