Liver Pâté with Pumpkin
Main Dishes • European
Description
To make the pâté more tender, soak the liver in milk for a couple of hours beforehand: this will help remove any bitterness. Before serving, you can sprinkle the pâté with pomegranate seeds and cilantro: the seeds will burst in your mouth and refresh your palate, while the cilantro will provide a nice contrast to the liver.
Ingredients
- Beef Kidneys 10 oz
- Onion 2 pieces
- Pumpkin 5 oz
- Ground Black Pepper to taste
- Salt to taste
- Lard 5 oz
- Safflower Oil 5 fl oz
- Country Bread 5 oz
Step-by-Step Guide
Step 1
Clean the liver from membranes. Cut it into small pieces.
Step 2
Prepare the pumpkin and cut it into small pieces.
Step 3
Peel the onion and cut it into quarters.
Step 4
Cut the lard into small pieces.
Step 5
Pour oil into a frying pan and add the lard. When the lard starts to render some fat, add all the other ingredients to the pan.
Step 6
Simmer on low heat for 20 minutes. If there is not enough liquid from the onion and pumpkin, you can add 2 tablespoons of water. Check the pumpkin for doneness; it should be soft.
Step 7
Transfer all the ingredients to a container. Blend everything with a blender until smooth. There should be no lumps. Add salt and pepper to taste.
Step 8
Place the pâté in a mold and let it cool. After cooling, put the pâté in the refrigerator.
Step 9
Serve the pâté with country bread.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!