Pâté de foie is how Quebec grandmothers got liver into people who claimed not to like it. Cooked gently and blended with butter and onion, liver turns mild, rich and spreadable.
Ingredients (about 500 ml)
- 400 g (14 oz) beef or calf liver, membranes removed, cubed
- 250 ml (1 cup) milk, for soaking
- 60 ml (1/4 cup) lard or tallow, plus 125 ml (1/2 cup) soft butter
- 1 onion, finely chopped
- 1 garlic clove
- 5 ml (1 tsp) fresh thyme, 1 bay leaf
- 30 ml (2 tbsp) brandy or cider (optional)
- Salt, pepper, a pinch of allspice
Method
- Soak the liver in milk 30 minutes to mellow it. Drain and pat dry.
- Melt the lard in a pan over medium heat and soften the onion, garlic, thyme and bay leaf, 8 minutes. Raise the heat, add the liver and cook 3 to 4 minutes, turning, until browned outside and just pink inside. Overcooked liver makes grainy pâté.
- Add the brandy, let it bubble 30 seconds, then take the pan off the heat. Discard the bay leaf.
- Blend the warm liver mixture with the soft butter, salt, pepper and allspice until completely smooth. Taste; it needs more salt than you think.
- Pack into ramekins, smooth the top, and seal with a thin layer of melted lard or butter. Refrigerate at least 4 hours.
Keeps one week sealed in the fridge, or freeze in portions. Serve on toast with cornichons or onion jam. Not a pâté person? The same food in capsules: Grass-Fed Beef Liver Capsules.
From Rise Nutrition
Try it for 30 days.
Freeze-dried beef liver, one ingredient, made in Canada. Ships from Canada · Free shipping over $45 · 30-day money-back.
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