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Pašteta - Chicken liver paté

Many of us grew up eating Podravka “Pašteta” or chicken liver paté but once you make it at home, you will get a new appreciation for how delicious it can be. The best thing is it is super easy and quick.
Clean the livers by soaking the livers in the milk for 20 minutes. Drain and pat dry with kitchen paper and remove any connective tissue with a sharp knife, then chop into 1/2-inch chunks. 

Heat a little of the butter in a large frying pan over medium heat until the butter has melted and is foaming. Add the minced shallots and cook until they are softened and translucent. Turn the heat up and add the chopped livers. Cook for 3 minutes, turning with a spatula; do not worry if the centers are a little pink. Make sure you don't overcook.
Add wine and deglaze and let most of the wine evaporate
Put into blender or food processor. Add the thyme, Vegeta, black pepper, cream, softened butter, and blitz until super-smooth.

Using a fine sieve, push the liver mousse through the remove any lumps or remaining bits of connective tissue into a bowl. Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth.
12 ounces chicken livers
4 tablespoons milk
4 ounces butter softened
1 shallot (minced)
1/4 cup dry sherry or dry white wine
1 teaspoon fresh thyme leaves (chopped)
1/2 teaspoon Vegeta
1/2 teaspoon black pepper (freshly ground)
1/4 cup heavy cream

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