シンプルで簡単なレバーパテの作り方

シンプルで簡単なレバーパテの作り方

Today we’re making homemade liver pate, mostly in preparation for next week’s video, but also, you know, it’s going to taste better than the store-bought stuff. Okay, let’s prep the liver first. I’ve got around 300 g of pork liver, but if you can only find chicken or ve liver, those also work fine. To prep the liver, I’m just going to pat it dry. I’m not trying to be too thorough now because we’re going to pat it dry again before we cook it. But I’m just trying to get most of the blood off. I’m just going to slice it up. Then I’m going to transfer it on some paper towel and pat it dry again. And while the paper towel is doing its work, I’m going to melt some butter. Like a lot of butter. For that amount of liver, I’m going to need about 150 g. But I’m melting 250. We’re going to use some for the cooking and for sealing the pate afterwards. We don’t want to cook it. We don’t want to brown it. We just want it melted. And if you have a microwave oven, that makes it even easier. Just throw it in there on a lower setting. And while the butter is gently melting away, I’m also going to slice up a shellot into julian. In the meantime, our butter has melted completely. And I’m going to add a couple of big tablespoons into a pan. In go the shelots, a pinch of salt, of course, and we’re just going to cook these down until they soften up and they pick up the tiniest bit of color. Then I’m going to take them off the heat and put them aside. Into the same pan, I’m going to add another couple tablespoons of our melted butter. And in go our livers. Again, a big pinch of salt. I’m going to give these a flip. And I’m going to throw the shellots back in. Then I’m going to delaze the pan with 50 mls of cognac. I’m going to cook off the alcohol like this for a couple of minutes. And then they’re going straight into a food processor or in this case my blender. Once it starts getting to a fairly smooth consistency, we can start drizzling in our melted butter. And we’re going to do that slowly, just like when we’re making mayonnaise, so that we can emulsify the butter with the livers. Okay, that’s done. Now, this is your last chance to adjust the seasoning. So, give it a taste. Nice. I’m going to keep mine into a mason jar, but you can use any container with a lid. And I’ll also seal the pate with the rest of the melted butter. Once it comes down to room temperature, I’m going to put it away in the fridge to set for a few hours. Or if you know me at all, you know that’s going to be overnight. M. This is a pretty basic liver pate, but you can experiment with adding things to it like green peppercorns, for example. This is really nice, but I’m super excited about what we’re going to be using it for next week. A serious contender for the world’s best sandwich. So, stay tuned for that. Roll out.

In preparation for next week’s video, I decided to make some liver pâté. You can definitely get good stuff in the supermarket, but homemade is always better, not to mention that this is super simple and easy to make 🙂 Enjoy!

Ingredients:

Liver – 300g
Butter – 150g (+100 for cooking & sealing the pâté)
Shallot – 1-2, depending on the size
Cognac – 50g
Salt – to taste

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