Limburgian Chicken Liver Pâté (Limburgse Kippenleverpaté)
Limburgse Kippenleverpaté, or Limburgian Chicken Liver Pâté, is a traditional dish from the Limburg region of the Netherlands. This rich and flavorful pâté is perfect for spreading on toast or crackers as an appetizer or snack.
Ingredients
- 500g chicken livers
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 100g butter
- 2 tbsp brandy
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a pan, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Add the chicken livers to the pan and cook until they are no longer pink in the center.
- Pour in the brandy and sprinkle with thyme, salt, and pepper.
- Transfer the mixture to a food processor and blend until smooth.
- Transfer the pâté to a serving dish or ramekins and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 5g
- Fat
- 10g
Supplies
Medium-sized pan Food processor Serving dish or ramekins
Tools
Chef's knife Cutting board Spatula
Serving suggestions
Serve the Limburgse Kippenleverpaté with crusty bread, cornichons, and a dollop of mustard.
Tips & tricks
For a smoother pâté, pass it through a fine mesh sieve before refrigerating.
Cost
$10