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How can I share a Vietnamese steak and eggs recipe without giving y’all a Pâté recipe?? well I won’t blab like how I usually do because I can go on and on about how much I love pâté & if that’s not your cup of tea, I would suggest you to stop reading right about now, but if that’s your sh*t here’s my recipe for chicken liver pâté.
Ingredients
1/2 pound chicken livers
1/2 small onion
3-4 small garlic clove
1-2 thyme sprigs
1-2 tarragon sprigs
1 cup milk
1/3 cup water
Neutral cooking oil
4 tablespoons of butter
Salt and pepper to taste
Directions
Rinse and trim the chicken livers, cut in small pieces if there are big chunks.
Soak the livers in milk to get rid of the bitterness.
Cut the onions in slices & rough chop the garlic cloves.
After about 5 minutes of soaking, drain the milk from the livers and set aside.
Heat up some neutral oil in a pan on medium high. Place the livers, onions and garlic in the pan then pluck off the leaves on the thyme & tarragon sprigs and toss it in the same pan as well. Cook it for about 3-4 minutes, do not overcook it!
Place this cooked liver mixture into a food processor or blender, blend it until smooth but feel free to play with the consistency with some water, if it’s too thick add more water but if it’s too runny you can add some breadcrumbs!
Place it in a container, cover and store it in the fridge.
This is an optional step but it makes a difference! Before putting the liver in the fridge, melt some butter and pour it right on top then cover and store it in the fridge.
Enjoy this with bread, crackers, rice, by the spoonful!
If you decide to try this recipe out, post it and tag me so I can see your version of it & if you have any questions, comments or concerns regarding this recipe please leave a comment below.
I hope that you walk away from this post with some inspiration. Subscribe for more recipes.
For the melted butter, do you have to wait until the butter to cool down a little before pouring over?