Admittedly, I'm not a liver fan, but the youngest member of the family devours it. So when it came time to devise healthy breakfast options, we decided to make the pâté at home rather than give him store-bought options. And as simple as it is to make, it's not worth buying. Years have gone by and even though we still sometimes buy some "cleaner" pork pate variant from the stores it still tastes like homemade chicken pate is his favorite.
It's best to make it in small amounts or as much as you eat in a day or two because it spoils pretty quickly. Occasionally we buy a free-range bird that is offered to us with everything in it, including the liver. It's the ideal amount for a small portion of pâté.
I clean and wash it well and boil it in water. If the piece of liver is very small I put it in a kettle, add enough water to cover it and boil it a little. When it starts to boil I add the foam and let it boil for 5-10 minutes. Do not let it boil any longer because it hardens and is not as tasty or easy to cook. After about 5 minutes I check if the fork goes in and only leave it in if I need to. After it's cooked, I drain the water and leave it to cool a bit. I put it in the blender together with a little yoghurt (1 tsp), salt, pepper, a little turmeric and blend well until it crumbles into a paste. Being very dry, the liver needs the juicy yoghurt (or cream, if you prefer it fattier) to make the paste. If needed I add a little more yoghurt, but be careful not to put too much at once because it gets too soft, the pâté will run and it won't be able to be spread on bread :| When the paste is smooth enough, I add cold butter max a teaspoon and mix very well. Season with salt and pepper, if needed, add a little paprika and it's done.
You can add a little more yogurt or cream to reach the consistency you like, just keep in mind that in addition to a more fluid consistency, the liver taste will be more muted. Keep in mind that the pâté will firm up after sitting in the fridge.
Simple as good morning!
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