Ingredients with Measurements:
- 1 lb pork liver, trimmed and cleaned
- 1/2 cup unsalted butter, softened
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
Special equipment needed:
- Food processor
- Pâté mold or ramekins
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and minced garlic, and sauté until softened, about 5 minutes.
3. Add pork liver to the skillet and cook until browned on the outside but still pink on the inside, about 5 minutes.
4. Add brandy to the skillet and cook until the liquid has reduced by half, about 2 minutes.
5. Transfer the liver mixture to a food processor and pulse until smooth.
6. Add the remaining butter, dried thyme, dried rosemary, salt, black pepper, cayenne pepper, and paprika to the food processor. Pulse until well combined.
7. Pour the pâté mixture into a pâté mold or ramekins.
8. Place the pâté mold or ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold or ramekins.
9. Bake for 45-50 minutes, or until the pâté is set and a toothpick inserted into the center comes out clean.
10. Remove the pâté from the oven and let it cool to room temperature.
11. Cover the pâté with plastic wrap and refrigerate for at least 2 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 8 servings
Nutritional information:
Calories per serving: 240
Fat per serving: 20g
Protein per serving: 9g
Carbohydrates per serving: 3g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 360mg
Substitutions for ingredients:
- Pork liver can be substituted with chicken liver or beef liver.
- Brandy can be substituted with cognac or whiskey.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add chopped walnuts or pistachios to the pâté mixture for added texture.
- Substitute the cayenne pepper with chopped jalapeño peppers for a spicier pâté.
- Add a layer of cranberry sauce on top of the pâté before baking for a sweet and savory twist.
Tips and tricks:
- Make sure to trim and clean the liver thoroughly before cooking.
- Use softened butter for easier blending with the liver mixture.
- To prevent the pâté from cracking, cover it with foil while baking.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 5 days.
- The pâté can also be frozen for up to 3 months.
Reheating instructions:
- To reheat the pâté, remove it from the refrigerator and let it come to room temperature.
- Preheat the oven to 350°F and bake the pâté for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pâté on a platter with crackers, sliced baguette, and fresh herbs.
- Garnish the pâté with chopped parsley or chives.
Pairings:
- Serve the pâté with a glass of red wine or a dark beer.
Suggested side dishes:
- Roasted vegetables
- Grilled bread
- Pickled vegetables
Troubleshooting advice:
- If the pâté cracks while baking, cover it with foil to prevent further cracking.
- If the pâté is too dry, add more butter to the mixture.
Food safety advice:
- Make sure to cook the liver thoroughly to prevent foodborne illness.
- Store the pâté in the refrigerator or freezer to prevent spoilage.
Food history:
- Pâté originated in France and has been a popular appetizer and snack for centuries.
Flavor profiles:
- The pâté has a rich and savory flavor with a spicy kick from the cayenne pepper.
Serving suggestions:
- Serve the pâté as an appetizer or snack before a meal.
- The pâté can also be served as a main course with a side salad.
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