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Liver Pate (Pâté) Roulade

Liver Pate (Pâté) Roulade


I know, you are probably saying – Liver? Nah, thank you, I’ll pass it. But wait! Make no mistake – this is not just liver. This is delicious and fancy roulade of liver pate, my favorite appetizer. A very presentable starter that is guaranteed to impress your palate and …well, your guests, too. Azerbaijanis love liver pate. It is a popular starter that frequents the tables at wedding parties and other special celebrations. Always a hit.

So, if unlike me you are not friends with liver, you will convert:) at your first attempt to make this appetizer. I know you are already heading to the kitchen: ) So, without much ado, here is the recipe. Note that this is enough to feed a party of about 15. Reduce the ingredients accordingly if you want a smaller roulade. Enjoy!

Preparation time: 20 minutes, plus 2 hours refrigeration
Cooking time: 40 minutes
Makes 14 inches (35 cm) long roulade

INGREDIENTS

2 lbs (about 1 kg) beef or lamb liver
3 tablespoons oil or butter, for frying
1 large onion, chopped
2 medium carrots, boiled and peeled
salt, to taste
pepper, to taste
2/3 cups (6 oz/ 170g) unsalted butter, softened

NOTE: You can prepare pâté with chicken livers, too, in equal quantity. Just trim the livers and cook as directed in the recipe. Note that chicken livers usually cook faster than beef or lamb liver.

1. Clean the liver by removing the membrane if any. Cut into medium sized pieces.

2. In a medium saucepan, put about 6 cups water. Add liver and bring to a boil. Using a slotted spoon, skim off the froth that will rise to the surface. Reduce the heat to medium and cook for about 20 minutes or until the liver is cooked. Check to see if it is ready by piercing with a knife or fork. Juices should run clear when the liver is cooked. Drain, then puree the liver in a food processor until smooth. Set aside.

3. In a non-stick frying pan, heat the oil over medium heat. Add onions and sauté for about 7 minutes, or until brown. Remove from heat and puree in a food processor until smooth. Set aside. In a food processor, separately puree the carrots.

4. Place the pureed liver, onion, carrot, salt and pepper in a food processor and process until very smooth. Or, using a potato masher, blend the ingredients together until you obtain a creamy mixture. Adjust seasoning to taste.

5. Place the mixture in batches on a parchment paper (do not use foil paper!) and spread using a large knife, until you obtain a layer about 1/4 inches (0.6cm) thick, 14 inches (35cm) long and 10 inches (25cm) wide. Using a knife, spread butter evenly over the liver mixture.

6. Lifting the parchment paper, slowly roll up the spread to form a roulade. Tightly wrap the parchment paper around the roulade.

7. Refrigerate for at least 2 hours before serving. When ready to serve, remove parchment paper and slice the roulade into circles (neither too thick not too thin). Serve plain or with bread or crackers.

Nush Olsun! – Enjoy!

And here’s one interesting Azerbaijani proverb:

A house without a guest is like a mill without water (Qonaqsiz ev susuz deyirman kimidir).

So, be my guests today, dear friends!