Chicken liver and vegetable pate
1 serving
20 minutes
Chicken liver and vegetable pâté is a delicate dish with deep flavor nuances of Pan-Asian cuisine. Chicken liver enriched with the aroma of sautéed vegetables and butter acquires a velvety texture, while coconut cream adds subtle exoticism. The pepper mix gives a slight spiciness, creating a harmonious balance between richness and tenderness. This pâté is perfect as an appetizer; it can be spread on toast or served with crispy crackers. Historically, liver dishes were valued for their rich taste and nutrition, and the combination with vegetables and spices makes this version particularly refined. It can be used as a base for bruschetta or an addition to warm dishes, adding uniqueness to every meal.
1
Heat oil in a pan. Cut the vegetables and toss them to fry.
- Butter: 1 tablespoon
- Tomatoes: 10 g
- Spring onion: 15 g
2
Meanwhile, chop the chicken liver. Add it to the vegetables and pour in just a quarter cup of water.
- Chicken liver: 200 g
3
Sprinkle with spices to taste. Simmer for about 15 minutes on high heat.
- Mixed peppercorns (four peppers): to taste
4
Pour in the cream and keep on the heat for another three minutes, stirring.
- Coconut cream: 30 ml
5
Turn off the fire, transfer the liver to a blender with a spoon, and mix until smooth.
6
Put it in a jar and store it in the fridge.
