Tuesday, January 10, 2017

How to make liver "cheats" pâté/parfait...

There's nothing better than a homemade parfait, but we rarely have time to make it. I was never really a fan of a store bought version, unless it's from a really good deli, it's really hard to find a quality one. If you love liver parfait you'll be happy to know that you can make it in less than 15 minutes, then it just a bit of waiting time for it to cool and set in the fridge - that's the "cheating" part here ;) Yes, it's really that quick and really quite easy to make. I believe that when making a pâté you should really buy the liver from a local butcher, please don't but it from a supermarket. For such a small amount needed and when there's barely few ingredients involved, you want the best you can get!

liver pâté

You can use any liver, being it chicken, duck or my personal favourite - lamb. Lamb might not be to your personal taste though, as it's quite fragrant and strong. If you normally don't eat/like lamb meat, don't make the lamb parfait, as the taste is even stronger.

liver parfait

A little jar of homemade pâté makes a great gift, just make sure that the person you want to give it to eats liver and parfait, as it's not everyone's idea of a great accompaniment to a melba toast ;)

How to make it...


Ingredients:
- 300 g fresh liver (or more, or less, depending on how much you want to make)
- a bit of brandy, for 300 g of liver around 50 ml will do
- 1 clove garlic, crushed
- clarified butter, melted
- salt and pepper

* If adding any onions to your pâté - slice them finely and sweat/soften them on a pan with a bit of butter, glaze with a bit of brandy, cool down and add when liquidizing.

Heat a pan and melt some butter, quickly fry livers with garlic, to keep them still a bit pink in the middle. Take it off the pan, only now season with some salt and pepper and put into a liquidizer jar. Deglaze the pan with the brandy and add the liquid to the livers. Add a tablespoon of clarified butter and blitz until it's all smooth consistency. Transfer to little ramekins/jars (shallow ones work the best), cover the top with some clarified butter to create a type of cover/seal. Cover with cling film an put in the fridge for minimum 3 hours to cool and set.


Smacznego!


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Pozdrawiam, Anula.