Chicken Liver Pâté with Coconut Flakes

Appetizers | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Chicken Liver Pâté with Coconut Flakes

Ingredients

Chicken Liver - 17.6 oz
Spanish onions - 2 heads
Carrot - 1 piece
Garlic - 2 cloves
Butter - 3.5 oz
10% cream - 1.8 oz
Ground Nutmeg - a pinch
Ground Black Pepper - to taste
Salt - to taste
Saffron - a pinch
Coconut flakes - 1.4 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.