Hey guys. How’s it going? Hope It’s going well!
I’ve had a hell of a few months. From exams, to relatives, to an awesome summer job. And cooking. Lots of cooking. And I think, it’s about time to start sharing the food with y’all.
Let’s cook up some chicken liver pâté- Ukrainian style.
First things first, get your hands on chicken liver, white onions, carrots and seasoning (well, some oil too).
You need about 1 large white onion and chop it coarsely. Let it brown in the pan.
Then, take your trimmed liver and put it on top of the onions.
After about 2 min, dump in the carrots. I said you need a large pan for this, right?
Cook it on med-high until the liquids boiling then switch to low, cover and let simmer for about 20 minutes or until the inside of the liver is not pink.
You should have a good amount of liquid by the end.
Season it with salt, pepper, paprika, and cayenne pepper if you can handle it.
After, transfer to a bowl (with high sides!), take your handheld blender and blend, blend, blend! (Alternatively, you could use an actual blender.)
You get… Umm.. okay, I know it doesn’t look too pretty… But taste it! Good right??
How do you like it? Have you had chicken liver before? What’s your favorite chicken liver recipe?
Chicken liver and carrot pâté
Prep time: 10 minutes
Cooking time: 35 minutes
- 1.5 tablespoon oil
- 1 large onion, coarsely chopped
- 600g trimmed, washed, and thawed chicken liver
- 300g shredded carrot (about 1 large carrot)
- salt, to taste
- pepper, to taste
- other spices (eg. cayenne) to taste
- Heat the oil on med-high before adding in the onion.
- Brown the onions for a couple of minutes.
- Dump in the liver and let cook on med-high for about 3 minutes.
- Put it in the carrots. There should be some liquid in the pan by now, so cook until you see bubbling liquid.
- As soon as you see bubbling liquid, turn down the heat to low, cover and let simmer for about 20 minutes, or until the inside of the liver is no longer pink.
- Turn off the heat and transfer the contents of the pan into whatever your blending in – make sure to season it before you start blending though!
- Blend everything up (via blender or handheld blender etc), put it in an air-tight container and into the fridge.