Liver Paté

Wikipedia describes paté as a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and wine. The first time I tasted the home made liver spread or paté was 8 years ago. It was made by my former boss' stepdad. He patiently cooked the chicken liver in the improvised "pugon" (kiln). It was so flavorful that you can taste all the herbs in it.

Eversince that first encounter with the paté, I've been searching for easy to make recipes that involves minimal ingredients. So far, my first attempt to make this, was OK. Mom and Dad liked it...also did I! I got this recipe from here. I did not include some of the ingredients since they were not available when i made this, but nevertheless, it turned out well. Not bad for a first timer.

If you want to try this recipe, here's my version...

Makes 2 1/2 cups of paté

Ingredients
250g chicken liver, hearts and membranes removed
1/2 of a medium sized onion
2 cloves of garlic
1/4 tsp thyme
2 tbsp melted butter
1/2 cup all purpose cream
Salt and pepper.

Procedure:
1. Boil the liver with a little salt, until tender.
2. Mash and remove the membranes. Put in the blender or food processor.
3. Chop the onion and garlic, put in the food processor together with the rest of the ingredients except for the melted butter, salt and pepper.
4. Blend until smooth.
5. Transfer the mixture in a small mixing bowl. Add the melted butter, mix until well incorporated. Season with salt and pepper.
6. Transfer in ramekins. Put ramekins in a bigger baking pan half-filled with water.
7. Bake at 160degrees C for 20-30 minutes.

Remove from oven and cool. You can keep it in the fridge once completely cooled.

Enjoy with crackers, pandesal and toasts.