Liver Pâté for the Pantry
A delicious pâté you can keep in jars all winter long! A pâté sandwich makes a great breakfast or a quick bite to tide you over during the day. And you don't have to make it right before serving; put it up in jars ahead of time and it's always on hand!
Gera
Recipe author
Liver Pâté for the Pantry
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 %
5 g
Fats 50 %
7 g
Carbohydrates 14 %
2 g
87 kcal
GI:
100
/
0
/
0
- Liver is the heart of this pâté. This recipe uses pork, but any liver works. Chicken, turkey, or beef will each give you a rich, distinctive flavor. The method isn't much different from a regular pâté meant to be eaten within a few days, just adapted for long storage. Start with the liver. Even the best piece will have some membrane, maybe a few veins, and a little fat. Trim all of that away and rinse the piece under running water. Pat the liver dry with paper towels so the water doesn't get in the way of slicing or end up in the pâté. Cut the liver into small pieces. Take the butter out of the fridge ahead of time so it softens. We'll make the pâté in a slow cooker; it's much easier than the stovetop, the result is juicy and tender, and the cooking is fuss-free. Pour the vegetable oil into the slow cooker bowl, heat it on the sauté setting, and add the liver. Cook until done, stirring now and then, about 15 minutes. Peel the onions and carrots, wash them, and pat them dry. Cut them into large pieces; since everything gets puréed later, there's no need to be neat about it. Transfer the liver to a separate plate and add the vegetables to the slow cooker. Sauté the onion and carrot until soft. While they cook, purée the liver, easiest with an immersion or countertop blender. Set the puréed liver aside and blend the cooked vegetables the same way. Combine the liver and vegetables, stir with a spatula, then blend the whole mixture once more until smooth. Season the pâté with salt and ground pepper, add the well-softened butter, and stir everything together with a spoon or spatula until smooth. Wash the jars; there's no need to sterilize them in advance. Spoon the pâté into the jars and set the lids on top. Place the jars in the slow cooker bowl, pour water in between them, close the lid, and sterilize for 20 minutes on a fast-cook setting. If your only option is a plain cook setting, sterilize for 2 hours. When it's done, seal the lids, let the jars cool, and store them in a cool place. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pork liver - 109 kcal/100g
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