Chicken Liver Pâté with Coconut Flakes
Appetizers • European
Description
Chicken Liver Pâté with Coconut Flakes
Ingredients
- Chicken Liver 20 oz
- Spanish onions 2 heads
- Carrot 1 piece
- Garlic 2 cloves
- Butter 5 oz
- 10% cream 0 oz
- Ground Nutmeg a pinch
- Ground Black Pepper to taste
- Salt to taste
- Saffron a pinch
- Coconut flakes 0 oz
Step-by-Step Guide
Step 1
Crush the garlic and place it in a pan where you have previously melted about 50 g of butter. Dice the onion. Add it to the garlic and sauté until golden, then add the grated carrot and nutmeg, cooking on low heat while stirring occasionally. Set aside.
Step 2
Wash and thoroughly clean the chicken liver from any excess membranes and bile. If necessary, cut each piece in half. Place in a separate pan and blanch until cooked. Then pour in the cream, add a couple of saffron threads, cover with a lid, and simmer on low heat to allow the cream to absorb into the liver. Season with salt and pepper to taste.
Step 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 in the remaining butter into the liver mixture.
Step 4
Transfer to a container and refrigerate for a day.
Step 5
When it's time to serve the pâté, take it out and shape it into rectangles, rolling them in coconut flakes, and place them on a wooden board. Serve with toast or fresh baguette.
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