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Serves
the crowd
Author Notes
Growing up liver pate was a special treat; we used to eat with homemade bread and chopped garlic on the top. In summer it will be super with a big salad or just sliced tomatoes sprinkled with sea salt. —anka
Ingredients
14 ounces
clean chicken liver-400 g (600 g-21 oz before cleaning and trimming)
1/3 cup
pork lard, – 70 g -2.5 oz
4
small shallots, sliced – 70g- 2.5 oz cleaned
2-3
cloves of garlic-15g-0.5 oz
1/2 cup
dates, diced -130 g- 4.5 oz
3/4 cup
dry red wine- 180 ml- 6 fl oz
1 tablespoon
tbsp capers -10 g -16 capers
1 teaspoon
fresh thyme
1 teaspoon
fresh dill
1 teaspoon
fresh sage
1 teaspoon
freshly ground black pepper
1 teaspoon
sea salt
Directions
- Dice the dates and place them in a small bowl, add ¾ cup wine and let soak will you prepare rest of the ingredients.
- Clean the liver from fat and connective tissue and discard those.
- Peel and slice the shallots and garlic.
- Chop the herbs.
- Melt 1/3 cup lard in a large frying pan over medium heat, cook shallots and garlic about 5-6 minutes.
- Add thyme, sage, dill, capers, dates soaked in red wine and liver.
- Cook until liver is cooked, about 8-10 minutes, season with salt and freshly ground black pepper.
- Remove the pan from the stove and allow to cool slightly 4-5 minutes.
- Puree mixture in a food processor until smooth.
- Transfer pate to serving a dish that you brushed with lard and let completely cool in the fridge overnight. It will be even better after a day or two.
- Serve with homemade bread or crackers.
