PORK LIVER PATE

by Oana

I had a large piece of pork liver and prepared it on the water grill for dinner. I didn’t eat it all and, taking inspiration from my chicken breast pate recipe, I made a wonderful pate. With the chicken breast pâté, the problem was enhancing the taste, because the chicken breast is bland, and here, on the contrary, I had to temper the strong taste of the liver.

    Ingredients

    • 300 grams of pork liver
    • A large carrot
    • A piece of leek
    • 2 tablespoons of coconut oil
    • One tablespoon of duck fat
    • One teaspoon of turmeric
    • A pinch of a teaspoon of ground pepper
    • One tablespoon of nutritive yeast flakes
    • One teaspoon of apple cider vinegar
    • Salt to taste

    Method of preparation

    1

    I cleaned and washed the carrot and leek, cut them into rounds and sautéed them in a tablespoon of duck fat. After 2 minutes, I also put the liver cut into pieces, which, even though it was already cooked on the grill, was juicy in the middle, slightly undercooked. In the basic recipe, the liver is boiled, but I think it’s much tastier the way I prepared it (I’m modest, right?). I left for a few more minutes, stirring from time to time, then I put a few spoons of water, put the lid on and put the fire on low. Another 10 minutes, I turned off the heat and let it cool with the lid on. I then put all the ingredients in the blender and mixed until I got a fluid paste, quite soft, but which will harden after a few hours spent in the fridge. I put a little more salt, I turned it into a casserole with a lid and that’s the whole philosophy. The next morning I indulged my taste buds with this wonderful, buttery and healthy pate.

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