Pork liver pate

What started as an experiment has quickly become a classic in our household. It's perfect for entertaining, and can make a truly exceptional dish.

This recipe aims for a spreadable consistency, leveraging the smoothness of liver, flavored with creton spices.

Yields: Approx 1.5 - 2 cups Prep time: 20 minutes (+ optional soaking time) Cook time: 20-25 minutes Chill time: 4+ hours, preferably overnight

Ingredients:

• Pork Liver: 1 lb (about 450g), membranes and tough tubes removed, cut into roughly 1-inch pieces
• Fat: 4 tablespoons unsalted butter and 4 tbsp of lard
• Onion: 1 medium onion, finely chopped (about 1 cup)
• Garlic: 1-2 cloves, minced
• Liquid: 1/4 to 1/2 cup milk or heavy cream (cream gives a richer result)
• Creton Spices:
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch of ground nutmeg (optional)
• Alcohol: 1 tablespoon brandy or cognac (adds depth)

• (Optional) Binder: 2-3 tablespoons plain breadcrumbs (use if you want a slightly less smooth, more 'bound' texture). Honestly, I rarely use a binder, but some people prefer it.

Equipment:

• Large skillet or saucepan
• Food processor or immersion blender

Instructions:

1. Prepare the Liver (Optional Soaking): Cut the liver into cubes. This is easier to do when it is frozen. Rinse the trimmed liver pieces. For a milder flavor, I highly recommend you soak the liver pieces in milk for 60+ minutes in the refrigerator. Drain and discard the milk. Pat dry liver before proceeding.
2. Sauté Aromatics: Melt the butter and lard in the skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. There is no risk of overcooking the onions if you are using low temperature. Sometimes we even carmelize the onions, which adds a wonderful flavor profile. add the garlic during the last minute of cooking the onion.  
3. Cook the Liver: Increase the heat slightly to medium-high. Add the prepared liver pieces to the skillet. Cook, stirring frequently, just until the liver is browned on the outside and just cooked through – it should still be slightly pink in the center. Do NOT overcook, as it will become tough and grainy (this takes maybe 5-7 minutes depending on piece size).
4. Deglaze (Optional): If using brandy/cognac, add it now and stir, scraping up any browned bits from the bottom of the pan. Let it bubble for about 30 seconds.
5. Combine and Simmer Briefly: Reduce heat to low. Pour in the milk or cream (start with 1/4 cup). Add all the spices (salt, pepper, cloves, cinnamon, allspice, nutmeg if using). If using breadcrumbs, stir them in now. Stir everything together and let it gently heat through for just 1-2 minutes. Do not boil vigorously.
6. Blend: Carefully transfer the hot mixture to a food processor. Blend until very smooth. Alternatively, use an immersion blender directly in the pot (be careful of splatters). Taste and adjust salt and pepper if needed. Remember the flavors will meld and intensify as it chills.
7. Chill: Transfer the mixture into one or several small bowls, ramekins, or jars. Tap gently to remove air bubbles.
   • Optional Sealing: For a traditional pâté finish that helps preserve it slightly, pour a thin layer of melted butter over the top surface.
8. Refrigerate: Cover tightly (press plastic wrap directly onto the surface if not sealing with butter) and refrigerate for at least 4 hours, or ideally overnight, until completely cold and firm.
9. Serve: Serve cold, spread on toast points, crackers, baguette slices, or dark bread.

Important Notes for Liver:

• Don't Overcook: This is the most critical point. Overcooked liver is unpleasant.
• Trimming: Be thorough when removing the membrane and any veins/tubes from the liver.
• Flavor: Pork liver has a strong flavor. The soaking step helps, but expect a distinct liver taste balanced by the warm creton spices. Adjust spices carefully – the sweetness of cinnamon and pungency of cloves work well but can be overpowering if overused with liver.