Poultry Liver Pâté with Milk
Poultry Liver Pâté with Milk Recipe from Romania
Introduction
Poultry Liver Pâté with Milk is a classic and delicious dish that is perfect for serving as an appetizer or snack. This creamy and flavorful pâté is made with tender poultry liver, onions, butter, milk, and seasonings. It is a versatile dish that can be enjoyed on its own or spread on toast or crackers.
History
Poultry liver pâté has been enjoyed for centuries in various cultures around the world. Liver has long been prized for its rich flavor and nutritional benefits, making it a popular ingredient in many traditional dishes. The addition of milk in this recipe adds a creamy texture and enhances the overall flavor of the pâté.
Ingredients
How to prepare
- Quarter the onions and place them in a small pan.
- Add a tablespoon of butter, the liver, milk, and 2 – 3 tbsp of water.
- Cover the pan and simmer the mixture until all the liquid has evaporated.
- Once the mixture has cooled down, grind the liver with the onions.
- Transfer the liver and onion mixture to a bowl and mix it with the remaining butter until creamy.
- Add salt to the mixture and mix well.
- Place the mixture on a plate.
- Garnish with pickled peppers, cucumbers, and hard-boiled eggs.
Variations
- Add cognac or brandy for a richer flavor.
- Incorporate mushrooms or bacon for added depth of flavor.
- Experiment with different herbs and spices to customize the pâté to your taste.
Cooking Tips & Tricks
Be sure to cook the liver until it is fully cooked through to ensure a smooth and creamy texture.
- Adjust the amount of milk to achieve your desired consistency.
- For a richer flavor, you can add herbs and spices such as thyme, rosemary, or garlic.
- Allow the pâté to chill in the refrigerator for a few hours before serving to allow the flavors to meld together.
Serving Suggestions
Serve the pâté on toasted bread or crackers.
- Garnish with fresh herbs or a drizzle of olive oil.
- Pair with a side salad or pickled vegetables for a complete meal.
Cooking Techniques
Simmer the liver and onions until fully cooked.
- Blend the mixture until smooth and creamy.
- Chill the pâté before serving to allow the flavors to develop.
Ingredient Substitutions
Use chicken or turkey liver instead of poultry liver.
- Substitute ghee or coconut oil for butter.
- Use almond milk or coconut milk in place of dairy milk.
Make Ahead Tips
Poultry Liver Pâté with Milk can be made ahead of time and stored in the refrigerator for up to 3 days.
- Allow the pâté to come to room temperature before serving for the best flavor.
Presentation Ideas
Serve the pâté in a decorative dish garnished with fresh herbs and sliced pickles. - Arrange the pâté on a platter with crackers, bread, and assorted cheeses for a beautiful appetizer spread.
Pairing Recommendations
Pair Poultry Liver Pâté with Milk with a crisp white wine or a light beer.
- Serve with a side of fruit preserves or chutney for a sweet and savory contrast.
Storage and Reheating Instructions
Store leftover pâté in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
220 per serving
Carbohydrates
2g per serving
Fats
20g per serving
Proteins
8g per serving
Vitamins and minerals
This dish is a good source of iron, vitamin A, and vitamin B12.
Alergens
This recipe contains dairy (butter) and eggs.
Summary
Poultry Liver Pâté with Milk is a nutrient-dense dish that is high in protein, vitamins, and minerals. It is a delicious and satisfying option for those looking to incorporate more organ meats into their diet.
Summary
Poultry Liver Pâté with Milk is a decadent and flavorful dish that is perfect for entertaining or enjoying as a special treat. This creamy and rich pâté is easy to make and can be customized with your favorite herbs and spices. Serve it with toast, crackers, or fresh vegetables for a delicious appetizer or snack.
How did I get this recipe?
. There was something about the combination of poultry liver and milk that intrigued me. I had never heard of such a dish before, and I was excited to try it out.
The first time I saw this recipe, I was immediately drawn to it. It was a simple recipe, but one that promised to be delicious and creamy. I had always loved cooking and experimenting in the kitchen, so I decided to give it a try.
I had acquired the recipe from an old friend of mine, who had learned it from her grandmother. She had raved about how rich and flavorful the pâté was, and I knew I had to make it for myself.
I gathered all the ingredients I would need – fresh poultry liver, milk, butter, onions, garlic, and a few spices. I started by sautéing the onions and garlic in a little butter until they were soft and fragrant. Then, I added the poultry liver and cooked it until it was cooked through.
Next, I added the milk and let the mixture simmer for a while, allowing the flavors to meld together. I seasoned it with a dash of salt, pepper, and a sprinkle of herbs, and let it cool before blending it into a smooth and creamy pâté.
As I tasted the finished dish, I was blown away by how delicious it was. The creamy texture of the pâté paired perfectly with the rich, savory flavor of the poultry liver. It was a dish unlike any I had ever tasted before, and I knew it would become a staple in my kitchen.
Over the years, I have made this pâté countless times, tweaking the recipe here and there to suit my taste. Sometimes I add a splash of sherry for a touch of sweetness, or a handful of fresh herbs for a burst of flavor. But no matter how I make it, the dish always turns out delicious.
I have shared this recipe with friends and family, who have all fallen in love with it just as I did. It has become a signature dish of mine, one that I am known for and one that I am always happy to share with others.
Every time I make this pâté, I am reminded of the first time I saw the recipe and decided to give it a try. It was a leap of faith, but one that paid off in the most delicious way possible. I am grateful for the friends and family who have shared their recipes with me over the years, allowing me to expand my culinary horizons and create dishes that bring joy to those around me.
And so, as I sit down to enjoy a slice of freshly made poultry liver pâté with milk, I raise my glass to the friends and family who have inspired me along the way. Here's to good food, good company, and good memories made in the kitchen. Cheers!
Categories
| Chicken Liver Recipes | Onion Recipes | Pâté Recipes | Romanian Appetizers | Romanian Recipes |