Velvety Chicken Liver Pate, a little Vinjak, a lot of butter and classic Bruschetta.

 

Chicken Liver paté & Bruschetta

Soon it will be time for a perfect little summertime snack.
Bruschetta basically is oven grilled bread, rubbed with oil, salt and garlic, then often garnished with toppings of tomato & onions, prosciutto or cheese.
Today I will show you an ideal spread for your homemade bruschetta; Chicken liver pate, loaded with butter, plenty of spice and a little Vinjak.
Prep Time2 hrs
Cook Time10 mins
processing and cooling2 hrs
Total Time4 hrs 10 mins
Course: Snack
Cuisine: Balkan
Keyword: Bread, Chicken, summer
Servings: 20 bruschetta
Cost: 3 Euro/US$

Equipment

  • food processor
  • oven
  • Oven Tray
  • wok or skillet
  • colander

Ingredients

  • FOR THE PATE
  • 300 gram chicken livers make sure they are super fresh! You'll know when they are fresh when they are completely odorless.
  • ½ liter milk Soaking liver in milk is supposed to help to remove any impurities as well as to tenderise the liver bringing a smoother all round flavour.
  • 4 medium onions peeled and roughly chopped
  • 2 cloves garlic fresh
  • 200 grams butter unsalted and refrigerated. We will use the butter as one of the last ingredients and its important that the butter is cold before usage.
  • 1 cup water
  • 1 tbsp oil sunflower or corn oil is fine
  • ¼ cup Vinjak cognac or brandy is also perfectly OK to use instead.
  • 2 tsp thyme dried
  • 2 large bay leaves dried
  • 1 tsp salt
  • 1-2 tbsp black pepper course ground if possible
  • FOR THE BRUSCHETTA
  • 1 large baguette I know it sounds odd but for this recipe day-old bread is best. Definitely not too fresh because it will be difficult to cut.
  • 1 dl oil olive oil or sunflower oil
  • 1 tsp salt
  • 2 tsp garlic powder granulated, unsalted

Instructions

  • start by cleaning the livers by removing all the stringy white bits (circled in orange) and any other bits that don't look too appetizing.
  • Then soak the livers in milk for up to 2 hours. During this period place the livers in the fridge.
  • Use this time to make your BRUSCHETTA. start your oven by switching on the grill.
    Then cut ½cm thin slices diagonally out of the baguette. Spread the slices on an oven tray, lined with baking paper. Mix the oil, the salt and the garlic powder and, using a brush, spread the oily mix equally over each piece. Its enough to only oil one side of the bread slices but I do both.
  • Place the tray in the oven but not too close to the grill. The middle of the oven is the best position. Toast the bread on each side to a golden brown colour. Remove tray from oven and let the bruschetta cool completely before storing in a container.
  • How to make the chicken liver pate
  • remove livers from the fridge and wash under cold running water. leave to drain in a colander.
  • I know we are going to use a lot of onion and a little garlic in relation to the livers but, trust me, they will add a lot of flavour as well as plenty of natural goodness.
    peel both and cut the onion an garlic into rough pieces.
  • Fry the onion, stirring all the time, till the onion becomes caramelised. When the onions are of a nice brown colour add the garlic. Fry along for just a minute.
  • Remove the onions from the pan.
  • Its time to add the livers to the pan, together with a knob of butter. Fry the livers, turning all the time, till both sides are grey-brown.
    Now add the Vinjak. You can one of two things; flambé by adding a flame to the pan, but only do this if you have had practice, or just let the heat of the pan evaporate the alcohol (without the flame).
    Once you're satisfied all the alcohol has cooked off, which only takes a minute, add ½ cup of water, the bay leaf, thyme, salt, pepper as well as the previously caramelised onions and garlic. Cook for a few more minutes, stirring all the time, till most of the water has evaporated.
    You should be left with a cooked liver stew that's not watery yet moist.
  • Remove the bay leaves, allow the cooked livers to cool to room temperature (or there about), then scoop the stew into your food processor.
  • Now remove the butter from the fridge and cut into wedges or cubes.
    Turn on the power to your machine and slowly add the butter till you have a smooth spreadable paste.
    You want the consistency of your pate to be like soft, yet firm. If its not to your liking then either add more butter.
    Adjust for flavour by adding extra salt or pepper

Notes

This pate is great with or without the vinjak so if you happen to be a teetotaller then feel free to omit the alcohol
Serbian Red Wine from the Kovacevic vineyard
May I also suggest to take it easy on the pepper. I like a lot, others not. Follow your taste buds and the golden rule; Its always possible to add more but you can't take it out once it has been added.
Tip 1. Poor yourself a large glass of quality Serbian red wine like this Kovacevic. Very nice together with your homemade Pate & Bruschetta.
Tip 2. This pate stores very well in the freezer. Because it is quite a bit of work getting from livers to pate it may well be worth your while to make a larger batch.
Enjoy!
 

Here are some of my other recipes

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