Chicken Pâté with Cognac and Za'atar
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
If you don't have za'atar, don't let that scare you; you can add dried thyme or savory (a type of thyme), which can be found anywhere. You can choose spices for decoration as you like. The choice of green and pink pepper in this case is due to the fact that they provide aroma without making the dish spicy.
Ingredients
- Chicken Liver - 17.6 oz
- Milk - 8 fl oz
- Cream 22% - 3 fl oz
- Onion - 1 head
- Garlic - 1 head
- Carrot - 2 pieces
- Butter - 3.5 oz
- Chopped Sage Leaves - 0.7 oz
- Thyme - 3 tablespoons
- Green peppercorns - 2 tablespoons
- White Pepper (whole) - to taste
- Black Cumin (Cumin) - 2 teaspoons
- Coarse Salt - to taste
- Za'atar - 1 tablespoon
- Pasilla Pepper - 2 tablespoons
Step by Step guide
Step 1
Clean the chicken liver from any excess — veins, ducts, and remaining bile.
Step 2
Soak in milk for 1 hour.
Step 3
Drain the milk and place the liver in a colander to let the excess milk drip off.
Step 4
Finely chop the onion and carrot. Sauté them in a pan with warmed olive oil for a short time. Then add nutmeg, finely chopped garlic, thyme leaves, rosemary, and za'atar, and sauté for about 5 minutes, stirring constantly.
Step 5
Pour in the cognac. Now, while stirring, keep the vegetables on the heat until the cognac evaporates.
Step 6
Add the liver and chopped parsley to the onion and carrot, and sauté until cooked over low heat, stirring constantly.
Step 7
Pour in the cream into the cooked liver and, while stirring, wait until it is absorbed into the liver.
Step 8
Remove the liver from the heat and cool to a temperature of 45–131°F, which means it should be at a state where you can taste it without burning yourself.
Step 9
Now, blend the mixture with a blender until it becomes elastic, and strain it through a fine sieve. You can set aside the unstrained leftovers. You can make a coarser pâté from them, eat it, or discard it.
Step 10
Heat the butter to room temperature until it becomes soft.
Step 11
Whip with a mixer until white and gently fold it into the liver mixture.
Step 12
Season with salt and pepper. Keep in mind that you should salt a bit more than you think is normal, as the salt will be absorbed into the pâté during infusion. I recommend using pink and green pepper for aroma, and white pepper for spiciness. You can use any pepper to your taste.
Step 13
Pour the future pâté into a mold lined with baking paper, if you plan to remove the pâté from the mold, or into a glass container if you plan to store the pâté in it.
Step 14
Decorate the top with whole pink and green pepper and black cumin.
Step 15
Bake for 30–35 minutes in an oven preheated to 175–365°F.
Step 16
Cover with foil and refrigerate for at least 24 hours.
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