Namibian Chicken Liver Pâté with Melba Toast (Namibische Hühnerleberpastete mit Melba Toast)

This Namibian Chicken Liver Pâté with Melba Toast recipe is a delicious and savory spread that is perfect for entertaining or enjoying as a snack. The rich flavors of the chicken liver combined with aromatic spices make for a delectable treat that pairs perfectly with crispy Melba toast.

Namibian Chicken Liver Pâté with Melba Toast (Namibische Hühnerleberpastete mit Melba Toast)

Ingredients

  • 500g chicken livers, cleaned and trimmed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup unsalted butter
  • Salt and pepper to taste
  • 8 slices Melba toast

Instructions

  1. In a large skillet, melt 1/4 cup of butter over medium heat.
  2. Add the chopped onion and garlic, and cook until softened.
  3. Add the chicken livers, coriander, cumin, paprika, and cayenne pepper to the skillet. Cook until the livers are browned on the outside but still pink on the inside.
  4. Transfer the mixture to a food processor and blend until smooth. Season with salt and pepper to taste.
  5. Transfer the pâté to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
  6. Meanwhile, melt the remaining butter in a small saucepan and brush it over the Melba toast. Toast the bread under the broiler until golden and crisp.
  7. Serve the Namibian Chicken Liver Pâté with the crispy Melba toast.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
12g
Carbohydrates
5g
Fat
9g

Supplies

Large skillet Food processor Small saucepan

Tools

Knife Cutting board Spatula Food brush

Serving suggestions

Serve the Namibian Chicken Liver Pâté with Melba Toast as an appetizer for a dinner party or enjoy it as a luxurious snack with a glass of wine.

Tips & tricks

For a smoother pâté, pass the mixture through a fine sieve before refrigerating.

Cost

$15