Chicken liver pate with port

12 servings

80 minutes

Unusual chicken liver pate with port has a sweet and piquant taste at the same time. This appetizer is perfect for a gala evening or a festive dinner of several courses. Port adds a playful and daring note to the offal - the spicy aroma presents the usual chicken liver in a completely different light. To emphasize it, nutmeg and marjoram are added to the pate in this recipe. The pate with port turns out to be so attractive in taste and smell that you immediately want to spread it on bread - necessarily fresh and necessarily with nuts. The secret to a uniform consistency is in the correct addition of butter. It should be at room temperature, but not melted in the microwave or in a water bath until liquid, otherwise the butter will solidify in grains in the pate.

Energy value per serving

• Calories: 532.7
• Proteins: 25.4g
• Fats: 42.4g
• Carbohydrates: 9g

Ingredients

• Chicken liver: 1.5 kg
• Onion: 200 g
• Carrot: 200 g
• Cream 33%: 200 ml
• Butter: 300 g
• Garlic: 100 g
• Port: 200 ml
• Salt: to taste
• Vegetable oil: 100 ml
• Ground black pepper: to taste
• Ground nutmeg: to taste
• Marjoram: to taste

Cooking steps

1. Clean the chicken liver from all excess — veins, ducts, and remaining bile. Blanch in vegetable oil for a couple of minutes.

   Required ingredients:

   • Chicken liver: 1.5 kg
   • Vegetable oil: 100 ml

2. Finely chop the onion and carrot. Toss them in a pan with heated vegetable oil and sauté briefly. Then add nutmeg, marjoram, garlic, and pour in the port wine. Now, stir and keep the vegetables on the heat until the port wine evaporates.

   Required ingredients:

   • Onion: 200 g
   • Carrot: 200 g
   • Vegetable oil: 100 ml
   • Ground nutmeg:  to taste
   • Marjoram:  to taste
   • Garlic: 100 g
   • Port: 200 ml

3. Add liver to the onion and carrot, and fry it until cooked.

   Required ingredients:

   • Chicken liver: 1.5 kg

4. Pour cream over the cooked liver and stir until it is absorbed.

   Required ingredients:

   • Cream 33%: 200 ml

5. Remove the liver from the heat and cool it to a temperature of 45–55 degrees, so that it can be tasted without burning. Now, blend the mass until it becomes elastic and strain it through a fine sieve.

6. Keep the butter at room temperature until it softens. Then beat with a mixer until white and gently fold into the liver mixture.

   Required ingredients:

   • Butter: 300 g

7. Transfer the future pâté to a mold lined with wax paper, press it down, and send it to the oven preheated to 175–185 degrees for thirty-five minutes.

8. Remove the pâté from the oven, let it cool, and refrigerate for a day, preferably two.