Pork liver pate with prunes

Name: Pork liver pate with prunes
Yield: 1
Ingredients: pork liver 0.5 kg; onion 2 pcs.; garlic cloves 3 pcs.; pork interior fat 150 g; prunes 10 pcs.; marjoram 0.5 tsp; ground black pepper; white semi-dry wine 0.5 tbsp.; salt; juniper berries 6-7 pcs.; butter 100 g

Cookinero 7 November 2022

Hearty liver pate with hints of piquancy on the palate. Great option for breakfast. You can take this pate for a picnic.

How to cook Pork liver pate with prunes

Step 1

Cut the interior fat into small pieces, melt in a well-heated pan.

Step 2

Add chopped onion and garlic.

Step 3

Fry.

Step 4

Clean the pork liver from the film and ducts, cut into small pieces. Add to onion.

Step 5

Lightly fry the liver pieces. Add salt, marjoram, pepper, crushed juniper berries. Mix.

Step 6

Add prunes.

Step 7

After a minute, pour in white wine, bring to a boil, reduce heat, then simmer for 5 minutes.

Step 8

Pour the contents of the pan into a mixing bowl. Puree with a blender.

Step 9

Arrange the pate in molds or jars.

Step 10

Pour in melted butter.

Step 11

Remove the dishes with the pate in the refrigerator.

Step 12

Enjoy your meal!

Pork liver pate with prunes - FAQ About Ingredients, Baking Time and Storage

Can I substitute the pork liver with another type of liver?

Yes, you can use chicken or duck liver as a substitute. Each will give a slightly different flavor profile, with chicken liver being milder and duck liver being richer.

How long does the pate last in the refrigerator?

The pate will last for up to 5 days in the refrigerator, if stored properly in airtight containers or jars, especially with the melted butter sealing the top.

Can I freeze the pork liver pate?

Yes, you can freeze the pate for up to 2 months. Wrap it tightly in plastic wrap, then in foil, or store it in an airtight freezer-safe container. Thaw it overnight in the refrigerator before serving.

What can I serve with the pork liver pate?

Pork liver pate is delicious served on crusty bread, crackers, or toast points. It also pairs well with cornichons, pickled onions, or a fruit chutney. It can be a great addition to a charcuterie board.

Can I make this recipe vegetarian?

Unfortunately, this recipe relies on pork liver as its main ingredient. A vegetarian alternative would require a completely different recipe using mushrooms, lentils, or walnuts as a base.

What if I don't have white wine? Can I use something else?

You can substitute the white wine with chicken or beef broth for a similar flavor. You could also use a dry sherry or madeira.

I don't like prunes. Can I substitute them with another dried fruit?

Yes, you can substitute the prunes with dried figs, dates, or apricots. They will provide a similar sweetness and chewy texture.

Can I adjust the portion sizes in this recipe?

Yes, you can easily adjust the portion sizes by scaling the ingredient quantities proportionally. If you halve the ingredients, you'll get half the amount of pate, and so on.

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