Chicken Liver Pâté with Sesame and Garlic Cream

Chicken Liver Pâté with Sesame and Garlic Cream is a rich and flavorful appetizer that’s perfect for special occasions or when you want to impress your guests with a gourmet-style dish. This recipe takes the natural creaminess of chicken liver and enhances it with butter, eggs, and spices. The gelatin and garlic cream add another layer of texture and flavor, making the dish more complex and elegant. Paired with crusty bread or crackers, this pâté is a delightful combination of smooth, savory liver and creamy garlic-infused topping. The sesame garnish adds a subtle nutty crunch that complements the smooth pâté perfectly.

Full Recipe:

Ingredients:

For the Chicken Liver Pâté:

  • Chicken liver – 500 g
  • Butter – 100 g
  • Eggs – 2
  • Milk – 200 ml
  • All-purpose flour – 2 tablespoons
  • Salt – to taste
  • Black pepper – to taste
  • Vegetable oil – for frying

For the Gelatin Layer:

  • Gelatin – 10 g
  • Water – 50 ml

For the Garlic Cream Topping:

  • Mayonnaise – 2 tablespoons
  • Sour cream or yogurt – 2 tablespoons
  • Garlic cloves – 2-3, minced
  • Sesame seeds – 2 tablespoons, toasted
  • Salt – to taste
  • Black pepper – to taste

Step-by-Step Instructions:

1. Prepare the Chicken Liver:

  • Clean the chicken liver by trimming off any connective tissue and rinsing it under cold water.
  • In a small bowl, cover the chicken liver with milk and let it soak for about 30 minutes. This step helps to remove the metallic taste that liver can sometimes have.
  • After soaking, drain the milk and pat the liver dry with paper towels.

2. Cook the Chicken Liver:

  • Heat a tablespoon of vegetable oil in a skillet over medium heat.
  • Add the chicken liver to the skillet and cook until browned on the outside and slightly pink on the inside, about 4-5 minutes per side.
  • Season the liver with salt and pepper during cooking. Once cooked, remove the liver from the skillet and let it cool slightly.

3. Blend the Pâté:

  • In a blender or food processor, combine the cooked chicken liver with the butter and eggs. Blend until smooth and creamy.
  • Gradually add the flour to the mixture, blending until fully incorporated. Adjust seasoning with more salt and pepper, if necessary.

4. Prepare the Gelatin Layer:

  • Dissolve the gelatin in 50 ml of warm water and let it sit for 5-10 minutes to bloom.
  • Once the gelatin is fully dissolved, gently stir it into the liver mixture, ensuring an even consistency.

5. Chill the Pâté:

  • Transfer the chicken liver pâté mixture into a small mold or loaf pan lined with plastic wrap for easy removal later.
  • Refrigerate the pâté for at least 2-3 hours, or until the gelatin has set and the pâté is firm.

6. Make the Garlic Cream Topping:

  • In a small bowl, combine the mayonnaise, sour cream (or yogurt), and minced garlic.
  • Season with salt and pepper to taste.
  • Mix thoroughly until well combined and creamy. Keep this garlic cream in the refrigerator until ready to serve.

7. Toast the Sesame Seeds:

  • In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring frequently, until they turn golden brown and fragrant. Set aside for garnish.

8. Assemble and Serve:

  • Once the pâté has set, remove it from the mold by pulling on the edges of the plastic wrap.
  • Spread a layer of the garlic cream over the top of the pâté.
  • Sprinkle the toasted sesame seeds generously over the garlic cream.
  • Serve the pâté cold, accompanied by slices of toasted baguette, crackers, or fresh vegetables.

Cooking Tips:

  • Soaking the Liver: Soaking the chicken liver in milk is an essential step in this recipe as it helps to mellow out the strong flavor of the liver. Make sure not to skip this step.
  • Don’t Overcook the Liver: It’s important not to overcook the liver, as this can make the pâté grainy or dry. Aim for the liver to be browned on the outside and slightly pink in the center.
  • Chill Time: The pâté needs enough time to set in the refrigerator. Ideally, leave it to chill for at least 3 hours, but overnight is even better for optimal texture.
  • Customizing the Cream: You can adjust the amount of garlic in the cream based on your preference. For a stronger garlic flavor, add an extra clove or two.
  • Sesame Seeds: Toasting the sesame seeds is important as it brings out their nutty flavor, which pairs beautifully with the creamy pâté.

Storage:

  • Refrigeration: Store the chicken liver pâté in an airtight container in the refrigerator for up to 5 days. Make sure to cover the top with plastic wrap to prevent it from drying out.
  • Freezing: You can freeze the pâté for up to 2 months. Wrap it tightly in plastic wrap and then in foil to avoid freezer burn. When ready to eat, thaw it in the refrigerator overnight.

Nutritional Facts (per serving):

  • Calories: 280 kcal
  • Fat: 22 g
  • Carbohydrates: 6 g
  • Protein: 14 g
  • Sugar: 1 g
  • Sodium: 320 mg

Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.


FAQs:

1. Can I use a different type of liver?

Yes, you can substitute chicken liver with beef or pork liver if you prefer. However, the taste will be slightly stronger, and the cooking time may vary. Adjust the seasoning as needed to balance the flavor.

2. Can I make the pâté ahead of time?

Absolutely! This pâté can be made 1-2 days in advance and stored in the refrigerator. In fact, allowing the pâté to rest in the fridge can enhance its flavor.

3. Can I skip the gelatin?

Gelatin is used to help set the pâté and give it a firmer texture, but it’s optional. If you prefer a softer, more spreadable pâté, you can skip the gelatin and enjoy a creamier consistency.

4. What can I serve with this pâté?

Chicken liver pâté pairs wonderfully with toasted bread, crackers, or sliced vegetables. You can also serve it with pickles, fresh herbs, or even a tangy fruit chutney for extra flavor contrast.

5. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great alternative to sour cream. It adds a slight tang and lightness to the garlic cream topping, which complements the richness of the pâté.


Conclusion:

Chicken Liver Pâté with Sesame and Garlic Cream is an elegant and flavorful dish that is sure to impress your guests or elevate any meal. The smooth, buttery texture of the chicken liver combined with the creamy garlic topping and the crunch of toasted sesame seeds creates a wonderful contrast of flavors and textures.

This dish is not only rich in flavor but also packed with protein and nutrients. It’s a versatile appetizer that can be served on special occasions or enjoyed as part of a casual meal. The simplicity of the ingredients and the ease of preparation make it accessible even for beginner cooks, while the final result looks and tastes like a gourmet masterpiece.

Whether you’re preparing it for a party or just treating yourself, this pâté will quickly become one of your favorite go-to recipes for a delicious and sophisticated dish. Enjoy it with crusty bread, crisp vegetables, or crackers, and savor the delicious blend of flavors in every bite.