Signature Turkey Liver Pate
7 servings
180 minutes
The recipe is taken from Elena Magnenan's new book "Live Deliciously! Incredible Family Feast Recipes That Shook the World." "Tender pate on toast can be served at any time of the day as a full meal or as a delicious addition to breakfast. It will make any meal exquisite and is so good that it will be difficult to leave your friends without revealing the secret of its preparation.
1
For vegetable broth, pour water over prepared carrots, onions, and celery, add parsley and rosemary, salt and spices. Boil for 25–30 minutes. Strain the finished broth and bring it back to a boil.
- Water: 0.5 l
- Carrot: 1 piece
- Onion: 1 head
- Celery stalk: 1 piece
- Parsley: 2 sprigs
- Rosemary: 2 sprigs
- Salt: to taste
2
Wash the turkey liver, clean it from membranes, immerse it in boiling broth and cook for 8-10 minutes. Remove the pot from heat and let the liver cool without taking it out of the broth. This method will make it tender and grain-free.
- Turkey liver: 200 g
3
Chop the butter finely and whip it in a mixer until white.
- Butter: 150 g
4
Remove the cooled liver from the broth, finely chop it and gradually add to the butter while continuously whisking. Season with salt, white pepper, cognac, balsamic vinegar, soy sauce, and crushed garlic. Add lemon juice, sugar, and about 3 tablespoons of broth.
- Turkey liver: 200 g
- Salt: to taste
- Ground white pepper: to taste
- Cognac (brandy): 1 tablespoon
- Balsamic vinegar: 1 teaspoon
- Soy sauce: 2 tablespoons
- Garlic: 1 clove
- Lemon juice: 1 teaspoon
- Sugar: 1 teaspoon
- Water: 0.5 l
5
Thoroughly whip the pâté, transfer it to a clay pot with a lid, and let it rest in the refrigerator for 1.5–2 hours.