Beef Liver Pâté with French Herbs and White Wine

Beef liver pate is a classic appetiser for any time of the year, especially during the holidays! Organs are highly concentrated sources of nutrition: Vitamin B12, Vitamin A, Riboflavin (B2), Folate (B9), Iron, Copper, Choline! Spread it on fresh organic sourdough or naan bread with a bit of butter and homemade blackberry jam! It’s sounds crazy! What? Pâtė with jam? TRUST ME, it’s worth it! This recipe is healthy and delicious!

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• 400 g beef liver
• 1 carrot, peeled and chopped
• 1 yellow onion, peeled and chopped
• 3 cloves of garlic, chopped
• 7-9 Tbsp unsalted butter, melted
• 1 Tbsp sunflower oil
• 2 Tbsp white wine (don’t add sour types of wine like Colombard, Riesling etc.)
• 1/8 tsp black pepper
• 1/2 tsp salt

Directions:

1. Rinse the liver under running water. Cut off all the veins and cut them into small strips. Soak the liver for 20-60 minutes in milk, add a pinch of French herbs.
2. In a medium pan, sauté the finely chopped onion with 2 tablespoons of unsalted butter until translucent and golden, about 5 minutes. Once the onion is done, add 2 minced garlic cloves and sauté lightly for 1-2 minutes. Set aside the onion in a separate bowl.
3. In the same pan, fry the carrots with 1 tablespoon of vegetable oil and 1 tablespoon of butter. Sauté for 5 minutes. Then squeeze the liver out of the milk and add it to the carrots. Next, add 2 tablespoons of dry, non-acidic white wine, cooked onions, 1 pinch of French herbs, and 1 chopped garlic. Fry for 8-10 minutes over low heat. The liver should remain juicy at the end of the cooking process, but it should also be free of blood.
4. Transfer the liver to a blender and add 4-7 tablespoons of melted butter. Blend the liver well until creamy.
5. The pâté will thicken after spending the night in the refrigerator. Serve with fresh bread, a piece of butter and blackberry cream.