Beef Liver Pate Recipe With Shallots And Bacon Food

EASY BEEF LIVER PATE

Steps:

• Melt butter in a medium size pan.
• Add chopped onion, garlic and saute for couple minutes until fragrant.
• Wash and dry liver. Chop it and add to vegetables. Cook for about 5 minutes, until no longer pink.
• Once cooked, transfer all the ingredients to the food processor.
• Blend until smooth. Add more soft butter or oil if needed.
• Transfer to a bowl and enjoy with crusty bread or crackers.

BEEF LIVER PATE RECIPE WITH SHALLOTS AND BACON

Steps:

• In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.
• Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.
• Add the 2 Tablespoons of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.
• Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.
• In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.
• Enjoy!

QUICK & EASY BEEF LIVER PATE

Steps:

• mix all ingredients in food processor until creamy. Then Viola!

CHICKEN-LIVER PâTé

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.