A French bistro classic, this pâté is made by lightly sautéing chicken liver with onion in butter, blending it smooth and chilling it to set. It fits a ketogenic diet perfectly and works as a late-night bite spread on vegetable slices.
Melt 50 grams of the butter in a pan and cook the onion and crushed garlic cloves until soft. Add the chicken liver with the thyme and salt, sautéing over medium heat for 8 minutes so the centre stays slightly pink.
Blend the sautéed mixture with the remaining butter and black pepper until completely smooth. Transfer to a jar or dish and level the top.
Cover the dish tightly and chill for at least 30 minutes; the pâté firms up to a spreadable texture during this time.
Do not overcook the liver — the centre should stay slightly pink or the pâté turns grainy. Cover it tightly while it chills or it will pick up fridge odours. Allergens: contains milk and dairy.
Bende dinlendirme 30 dakika yerine 45 dakikaya çıktı ama sorun olmadı, dilimlenebilecek kıvama güzelce geldi. Sebze dilimlerinin üzerine sürünce gece atıştırması için tam kararında, doyurucu bir lokma oldu.
Ciğeri 8 dakikadan biraz fazla, yaklaşık 10 dakika pişirdim, yine de kıvamı güzel çıktı ve dağılmadı. Dondurucuda kaç ay saklanabiliyor, kavanozda mı yoksa poşette mi dondurmak daha uzun tazelik sağlar?
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