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 Liver Pate with Caramelized Onions Recipe
A very delicate, refined pate with a hint of caramelized onion and an aftertaste of orange peel. Your guests will certainly be delighted with this snack on the New Year's table.
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Peel the onion and cut into strips. For this purpose, it is convenient to use a food processor chopper.
    Peel the onion and cut into strips. For this purpose, it is convenient to use a food processor chopper.
  2. Pour 2 tablespoons of vegetable oil into a preheated frying pan, put the onion, fry until transparent over medium heat, add sugar.
    Pour 2 tablespoons of vegetable oil into a preheated frying pan, put the onion, fry until transparent over medium heat, add sugar.
  3. Add the sherry (half the amount), the juice of half an orange and a little grated zest.
    Add the sherry (half the amount), the juice of half an orange and a little grated zest.
  4. Simmer the onion over medium heat, stirring occasionally, for about 15 minutes until light caramel color.
    Simmer the onion over medium heat, stirring occasionally, for about 15 minutes until light caramel color.
  5. Then remove the onion from the pan. Wash the liver, remove the film, dry, cut into small cubes. Pour the oil into a preheated frying pan and lay out the liver.
    Then remove the onion from the pan. Wash the liver, remove the film, dry, cut into small cubes. Pour the oil into a preheated frying pan and lay out the liver.
  6. Fry the liver until golden brown, pour in the juice of half an orange, the remaining sherry. GRATE a little zest. Mix it.
    Fry the liver until golden brown, pour in the juice of half an orange, the remaining sherry. GRATE a little zest. Mix it.
  7. Simmer the liver for 15 minutes over medium heat, add a mixture of salt and freshly ground pepper to taste and mix.
    Simmer the liver for 15 minutes over medium heat, add a mixture of salt and freshly ground pepper to taste and mix.
  8. Put the cooled stewed liver, onion, cold butter in the bowl of the combine and pour in the cream.
    Put the cooled stewed liver, onion, cold butter in the bowl of the combine and pour in the cream.
  9. Whisk until smooth. I used a food processor. In less than a minute, at a speed of "1", the pate is ready!!!
    Whisk until smooth. I used a food processor. In less than a minute, at a speed of "1", the pate is ready!!!
  10. Put the finished paste in a convenient container, cover with a film or lid, put it in the refrigerator.
    Put the finished paste in a convenient container, cover with a film or lid, put it in the refrigerator.
  11. When serving, spread the pate on bread, I usually use black. When serving, sprinkle with a mixture of freshly ground pepper and grated orange zest.
    When serving, spread the pate on bread, I usually use black. When serving, sprinkle with a mixture of freshly ground pepper and grated orange zest.
  12. Bon appetit.
    Bon appetit.
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