Chicken Liver Paté

Today’s recipe uses an ingredient that I’d normally never buy nor cook with: liver. I made a chicken liver paté using a recipe from the book I used throughout the week.
You start off by washing 250g chicken liver.

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Not a pretty sight!
Then I cooked it in a pan in 1 tablespoon of butter.

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Still not a pretty sight and frankly giving off a very strong livery smell I don’t like.
After adding 1dl of cognac, it doesn’t look prettier but certainly smells nicer. You could get drunk inhaling the steam from that pan!

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I seasoned it with salt, pepper and nutmeg and after cooking it for about 8-10 minutes, left it to cool.

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Then the liver and the leftover juice went into the blender.

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Bit by bit I added 100g butter to the liver and to get the right consistency I put some more cognac in there as well.

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It still is no beauty to look at but tastes very nice. The cognac flavour is a bit overpowering but I hope that the flavours all will melt together once the paté has rested in the fridge for a couple of days.

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