Liver is a great source of iron, protein and vitamin A, and it is a cheap cut of meat. I have honestly never been a great fan of the flavour, apart from in pâté, which effectively disguises the liver taste. Even though pâté is so lovely, I was a bit sceptical about making my own, but after encouragement from mother Paulsson and Cecilia, I took on the challenge. I have now made a few batches, this was my latest recipe (makes two 300ml jars of pâté):
500g chicken livers
400g yellow onions (sliced)
4 garlic cloves (minced)
Rosemary
Salt
Pepper
Swig of whiskey
100g butter
Fry onions in some of the butter until soft, add salt, pepper, garlic and rosemary towards the end. Fry chicken livers in some more butter until brown, but still pink inside, add a swig of whiskey at the end and scrape up what has got stuck at the bottom of the pan. Whizz liver and onions in a blender with the rest of the butter until you have your desired consistency. Add more salt and pepper to taste. Spoon the mixture into glass jars. These keep in the fridge for about a week, but also freeze very well.
Serve with crudités for a nice lunch or starter.
Kan man använda Ghee istället för smör? Vad tror du om att krydda med ansjovis?
ReplyDeleteJag kan tänka mig att ansjovis blir god smak och passar bra till lever.
ReplyDeleteGhee blir nog jättebra (jag har inte testat själv) och det blir säkert hårdare pastej än med smör.
Jag har testat med ghee och ansjovis. Smakar jättegott men skär sig något.
ReplyDeleteVad menar du med att det skär sig?
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