Liver Pâté with Pumpkin
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
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 - 10.6 oz
- Onion - 2 pieces
- Pumpkin - 5.3 oz
- Ground Black Pepper - to taste
- Salt - to taste
- Lard - 3.5 oz
- Safflower Oil - 3 fl oz
- Country Bread - 7.1 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.
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