Life is so beautiful! 🙂
Today we enjoyed the most wonderful walk in this absolutely gorgeous region where I live. We got this thrilling view of both the Rax and the Snow Mountain, both located in Southern Lower Austria. We came through forests, walked across meadows and past beautiful farms, and all this in gloriously warm December sunshine.
I had already prepared some delicious chicken liver pâté before setting off, so that we would have something to fill our empty stomachs with on coming back home. It is so quickly made, it just takes some time (about 1-2 hours) for chilling. We like it best with some really fresh and crunchy dark bread. Simply delicious!
Chicken-Liver-Paté
1 kg chicken liver
1 large onion
1 tablespoon butter and 1 tablespoon olive oil
4 cloves of garlic
salt, pepper, marjoram
100 ml Madeira or Port
150 g butter
120 g fresh cranberries
3 tablespoons sugar
50 ml Sherry
Bring the cranberries together with the sugar and the Sherry to the boil. Let them cook until they start to pop open. When they are soft, remove from the heat and squash them with a spoon. The sauce will rather turn into a kind of jam.
Remove any bloody bits of the chicken liver. Peel and cut the onion. Heat the butter and olive oil in a frying pan, add the onion and crushed garlic and fry them over medium heat until they are soft. Add the chicken liver and cook it until it is well done, but not dry.
Season well with salt, pepper and marjoram. Add the Madeira or Port and allow to reduce. Transfer the chicken liver into a food processor and purée it well. Use a spoon to fold in the cranberry sauce. Chill the pâté.
It is best served with some dark bread.
Here is the recipe for printing:
- 1 kg chicken liver
- 1 large onion
- 1 tablespoon butter and 1 tablespoon olive oil
- 4 cloves of garlic
- salt, pepper, marjoram
- 100 ml Madeira or Port
- 150 g butter
- 120 g fresh cranberries
- 3 tablespoons sugar
- 50 ml Sherry
- Bring the cranberries together with the sugar and the Sherry to the boil. Let them cook until they start to pop open. When they are soft, remove from the heat and squash them with a spoon. The sauce will rather turn into a kind of jam.
- Remove any bloody bits of the chicken liver. Peel and cut the onion. Heat the butter and olive oil in a frying pan, add the onion and crushed garlic and fry them over medium heat until they are soft. Add the chicken liver and cook it until it is well done, but not dry. Season well with salt, pepper and marjoram. Add the Madeira or Port and allow to reduce. Transfer the chicken liver into a food processor and purée it well. Use a spoon to fold in the cranberry sauce. Chill the pâté.
- It is best served with some dark bread.
