Chicken liver pate in coconut flakes
9 servings
120 minutes
Chicken liver pâté in coconut flakes is a refined dish of European cuisine that combines the tenderness of liver, creamy texture, and an exotic hint of coconut. Its history roots in traditional pâté recipes, but the addition of coconut flakes gives the dish an unusual flavor and sophistication. The light sweetness of coconut balances the richness of the liver, while saffron and nutmeg add depth to the taste. The pâté is perfect for festive appetizers and can be served with crispy croutons or fresh baguette. Thanks to the harmonious combination of ingredients, it has a rich aroma and a delicate consistency that melts in your mouth. This dish pairs wonderfully with white wine and will adorn any table, surprising guests with its originality and rich flavor.
1
Crush the garlic and place it in a pan where about 50g of butter has been melted beforehand. Dice the onion. Add it to the garlic and sauté until golden, then add grated carrot and nutmeg, cooking on low heat while stirring occasionally. Set aside.
- Garlic: 2 cloves
- Butter: 100 g
- White onion: 2 heads
- Carrot: 1 piece
- Ground nutmeg: pinch
2
Wash and thoroughly clean the chicken liver from all excess - veins, bile. If necessary, cut each piece in half. Place in a separate pan, blanch until cooked. Then pour in the cream, add a couple of saffron threads, cover with a lid, and simmer on low heat for the cream to absorb into the liver. Season with salt and pepper to taste.
- Chicken liver: 500 g
- Cream 30% fat: 50 g
- Saffron: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Remove the liver from the heat and let it cool. Place it in a blender and add the sautéed vegetables. Blend everything until a thick, homogeneous mass is achieved. Gently fold the remaining butter into the liver mixture.
- Butter: 100 g
4
Place in a container and refrigerate for a day.
5
When it's time to serve the pâté, take it out and cut it into rectangles, roll them in coconut flakes, and place them on a wooden board. Serve with croutons or fresh baguette.
- Desiccated coconut: 40 g
