Romanian Chicken Liver Pâté

Delicious Romanian Goose Liver Pâté Recipe

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Romanian Chicken Liver Pâté is a delicious and creamy spread that is perfect for serving as an appetizer or snack. Made with chicken livers, onions, butter, and pickled cucumbers, this pâté is full of rich and savory flavors that will delight your taste buds.

History

Chicken liver pâté is a popular dish in Romanian cuisine, often served as a starter or snack. It is believed to have originated in France, where pâté is a staple in French cuisine. The Romanian version of this dish typically includes chicken livers, onions, butter, and pickled cucumbers, giving it a unique and flavorful twist.

Ingredients

1 goose liver or 2 – 3 chicken livers
2 onions or to taste
5 oz / 150 g butter
pickled peppers and cucumbers
1 hard-boiled egg

How to prepare

Cut the onions into quarters. Place them into a small saucepan along with one tablespoon of butter, the liver, and a few tablespoons of water.
Cover the saucepan and allow the mixture to boil until all the liquid evaporates. Let it cool and then grind the liver and onions together. Mix this paste with the remaining butter until it becomes creamy.
Add salt to taste. Transfer the mixture onto a plate, smoothing the top. Garnish with pickled peppers, cucumbers, and slices of egg.

Variations

You can add herbs and spices such as thyme, rosemary, or paprika to the pâté for added flavor. You can also add a splash of brandy or cognac for a boozy twist.

Cooking Tips & Tricks

When cooking the chicken livers, be sure to cook them until they are fully cooked through. Overcooking the livers can result in a dry and tough texture. Additionally, be sure to season the pâté with salt to taste, as this will enhance the flavors of the dish.

Serving Suggestions

Serve the pâté on toasted bread or crackers for a delicious appetizer. It can also be served with fresh vegetables or a side salad for a light and satisfying meal.

Cooking Techniques

Be sure to cook the chicken livers until they are fully cooked through, as undercooked livers can be harmful to consume. You can also use a food processor to blend the ingredients together for a smoother texture.

Ingredient Substitutions

You can use duck or beef liver instead of chicken liver for a different flavor profile. You can also use olive oil or vegetable oil instead of butter for a dairy-free option.

Make Ahead Tips

You can make the pâté ahead of time and store it in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap to prevent it from drying out.

Presentation Ideas

Garnish the pâté with fresh herbs, such as parsley or chives, for a pop of color. You can also serve it in a decorative dish or ramekin for an elegant presentation.

Pairing Recommendations

This pâté pairs well with a glass of red wine or a crisp white wine. It can also be served with a side of fruit preserves or chutney for a sweet and savory combination.

Storage and Reheating Instructions

Store any leftover pâté in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pâté for a few seconds until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 15g per serving

Vitamins and minerals

This dish is rich in iron, vitamin A, and vitamin B12, which are essential nutrients for overall health.

Alergens

This recipe contains dairy (butter) and eggs, which may be allergens for some individuals.

Summary

This Romanian Chicken Liver Pâté is a rich and flavorful dish that is high in fats and proteins. It is a great source of essential nutrients such as iron, vitamin A, and vitamin B12.

Summary

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, the sun was shining brightly, and the smell of fresh herbs filled the air. I was visiting my dear friend Marina in her cozy little kitchen in the Romanian countryside. Marina was known for her delicious cooking, and I was always eager to learn from her.

That day, she told me she was going to teach me how to make her famous Romanian Chicken Liver Pâté. I had never tried it before, but I was excited to learn. Marina began by showing me how to carefully clean and trim the chicken livers, removing any excess fat or veins. She explained that this was an important step to ensure the pâté would have a smooth and velvety texture.

Next, she heated a generous amount of butter in a skillet and sautéed the livers until they were cooked through but still pink in the center. Marina stressed the importance of not overcooking the livers, as they would become tough and lose their delicate flavor.

As the livers cooled, Marina chopped a large onion and several cloves of garlic. She sautéed them in the same skillet until they were soft and golden brown, adding a pinch of salt and pepper for seasoning. The aroma that filled the kitchen was simply intoxicating.

Once the livers had cooled to room temperature, Marina placed them in a food processor along with the sautéed onions and garlic. She added a splash of brandy, a dollop of sour cream, and a generous handful of fresh herbs – parsley, dill, and chives. Marina explained that the herbs were essential to balance out the rich flavor of the livers and give the pâté a bright and fresh taste.

With a few quick pulses of the food processor, the ingredients were blended together into a smooth and creamy mixture. Marina then transferred the pâté to a small terrine dish and smoothed the top with a spatula. She covered the dish with plastic wrap and placed it in the refrigerator to chill and set.

As we waited for the pâté to firm up, Marina brewed a pot of strong black tea and sliced a loaf of crusty bread. When the pâté was ready, she removed it from the refrigerator and garnished it with a sprig of fresh parsley.

We sat down at Marina’s kitchen table, the pâté spread on slices of bread in front of us. I took a bite and was immediately transported to culinary heaven. The pâté was rich and creamy, with a subtle sweetness from the brandy and a pop of freshness from the herbs. It was unlike anything I had ever tasted before.

Marina smiled at me as I savored each mouthful. “This recipe has been passed down through generations in my family,” she said. “It’s a labor of love, but the result is always worth it.”

I thanked Marina for sharing her recipe with me and vowed to make it for my own family and friends. Over the years, I have made Marina’s Romanian Chicken Liver Pâté countless times, each batch a tribute to her skill and generosity in sharing her culinary knowledge with me.

As I sit in my own kitchen now, preparing the pâté for a family gathering, I can still hear Marina’s voice guiding me through the steps. The scent of butter, onions, and garlic fills the air, bringing back memories of that sunny day in the Romanian countryside. And as I take a bite of the pâté, I am once again transported to that moment of culinary bliss, grateful for the gift of Marina’s recipe that has become a cherished part of my own cooking repertoire.