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.
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
- In a large skillet, melt 1/4 cup of butter over medium heat.
- Add the chopped onion and garlic, and cook until softened.
- 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.
- Transfer the mixture to a food processor and blend until smooth. Season with salt and pepper to taste.
- Transfer the pâté to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
- 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.
- 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