jem51
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liver patei made this after much researching of many pate recipes. it turned out great!! 1/3-1/2 c chicken fat*. 1 med onion. 2 big cloves garlic. 1# liver (any kind. i used beef). oregano, thyme**, salt, pepper, hot sauce. two hard boiled eggs. * first i rendered the fat from a chicken...(just the two wads of fat that are at the opening betw the legs). you can use any kind including butter and feel free to use more than i did. i chopped the onion and garlic and simmered them in the fat, slowly until the moment they started to turn golden adding the herbs/seasonings about half way through. then i added the liver and cooked it until it had a little pink left (i cut it in strips). placed the mixture in the processor and let it rip along w the eggs til smoothe. adjust the seasonings...**i was shy about the herbs but discovered that using more (thyme especially) made it taste more like braunsweiger. i used about 1/4 t each but will increase next time. it is recommended to refrigerate for a day. also it is supposed to freeze well which is good because it is dense and rich. i saw some recipes w cream cheese added but i wanted something dairy free.
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