Silesian Chicken Liver Pate (Pasztet z wątróbki drobiowej śląski)
This Pasztet z wątróbki drobiowej śląski, or Silesian Chicken Liver Pate, is a traditional dish from the Silesian cuisine. It's a rich and flavorful spread that is perfect for serving as an appetizer or snack.
Ingredients
- 500g chicken livers
- 1 onion, chopped
- 2 cloves garlic, minced
- 100g butter
- 2 eggs
- 100ml heavy cream
- 1 tsp marjoram
- Salt and pepper to taste
Instructions
- In a pan, melt the butter and sauté the chopped onion and minced garlic until softened.
- Add the chicken livers to the pan and cook until they are no longer pink in the center.
- Transfer the cooked livers, onions, and garlic to a food processor and blend until smooth.
- Add the eggs, heavy cream, marjoram, salt, and pepper to the food processor and blend until well combined.
- Transfer the mixture to a greased baking dish and bake in a preheated oven at 180°C for 25-30 minutes, or until set.
- Allow the pate to cool 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
Baking dish Food processor
Tools
Knife Cutting board Pan Oven
Serving suggestions
Serve the Silesian Chicken Liver Pate with crusty bread, crackers, or sliced vegetables.
Tips & tricks
For a smoother pate, you can strain the mixture through a fine mesh sieve before baking.
Cost
$10