My love for liver pate began when I once tried to cook it myself. It would seem that the recipe is simple: chicken liver, some vegetables, butter, spices - all these ingredients are familiar to everyone. But when I first tried my pate, I realized that this dish has something special, real culinary magic.
Preparing pate is a whole ritual. First, I stew the liver with carrots and onions, add aromatic spices and a little butter to make the taste richer. After that, it is important to grind everything properly so that the texture of the pate is smooth and velvety. Sometimes, for a special aroma, I add a drop of cognac or my favorite spicy oil - it turns out simply divine. The main secret is to let the pate sit in the refrigerator for a few hours. Then all the aromas will open up, and the structure will become even more delicate. As a result, an exquisite dish appears on the table that looks beautiful and smells delicious. I serve this pate on small pieces of fresh bread or crackers. I decorate it with herbs or cranberries - this way the appetizer immediately acquires a festive look. And the most pleasant thing is to see how guests reach for more, because this means that the pate really turned out well. Liver pate has become not just a recipe for me, but a real symbol of the holiday. It always brings coziness, warmth and joy to each of our evenings, and that's why I love it so much. Nadya.