Pork Liver Pâté
Pork liver pâté , with bacon and white wine. Keto friendly as its a low-carb appetizer .
Pâté Variations
Pâté is a spread of pureed or chopped meat, seasoned with herbs and cooked in wine, brandy or cognac.
French and Belgian Pâté
In French and Belgian cuisine, pâté may be baked in a pie or loaf (pâté en croûte), or in a mold (pâté en terrine). The most famous pâté is probably the pâté foie gras, made from livers of fattened geese.
Scandinavian and Eastern European
In the Netherlands, Finland, Germany, Romania, Hungary, Sweden, Denmark and Austria, some liver pâtés are shaped as a soft, often spreadable sausage.
Russian an Ukrainian Pork Liver Pâté
In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as pechyonochniy pashtet.
Unlike the Western European method, the liver is first cooked (boiled or fried) and mixed with butter or fat and seasoning such as fresh or fried onion, carrots, spices and herbs.
It can be further cooked (usually baked), but most often is used without any other preparation. In Russia, the pâté is served on a plate or in a bowl.
Serving Suggestion
Spreading it on a slice of good bread, makes it a delicious appetizer. Can be kept in the fridge for up to one week. So it can be made on Sunday, and consumed on Monday, after a long working day.
I noticed that it gets even more intense, after is kept for at least one day to rest. Serve it with some pickled cornichons on the side. The acid from it, will balance the intense pate flavor.
To prevent the pate from darkening, pour some melted butter or olive oil on top, when the pate is already an a jar or dish. This will keep it away from oxidation and will maintain it fresh.
Ingredients
- 4 slices bacon
- 1/2 cup fat I used 3 tbsp butter and 1/4 cup coconut oil
- 1 onion small
- 2 cloves garlic peeled, chopped
- 1 spring rosemary
- 2 bay leaves
- 1/2 tsp dried thyme
- 350 g pork liver
- 1/2 cup white wine
Instructions
- In a pan, fry the bacon until crisp. Set aside.
- In the fat from the bacon, saute the onion with thyme and rosemary, for about 5 minutes.
- Add the garlic and saute for 30 seconds.
- Add in the sliced livers, with white wine, fried bacon, bay leaves, salt and pepper. Cook for 15-20 minutes, on medium-low heat.
- Transfer it into a food processor and blend well with coconut oil and butter.
- Pour into a dish and cover with cling wrap. Let rest in the fridge for at least two hours.
- Serve with bread or crackers and pickled cornichons.
- Enjoy.
Video
Notes