Surinamese Chicken Liver Pate (Kippenlever Paté)
Kippenlever Paté is a popular dish in Surinamese cuisine, known for its rich and creamy texture. This chicken liver pate is perfect for spreading on toast or crackers, and it makes a great appetizer for gatherings and parties.
Ingredients
- 500g chicken livers
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/4 cup brandy
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the chicken livers to the skillet and cook until they are no longer pink in the center.
- Pour in the brandy and season with thyme, salt, and pepper.
- Transfer the mixture to a food processor and blend until smooth.
- Transfer the pate to a serving dish or ramekins and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Protein
- 8g
- Carbohydrates
- 4g
- Fat
- 9g
Supplies
Skillet Food processor Serving dish or ramekins
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Kippenlever Paté with toasted bread or crackers, and garnish with fresh herbs or a drizzle of olive oil.
Tips & tricks
For a smoother pate, you can pass the mixture through a fine sieve before refrigerating.
Cost
$8