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Fenkata-Style Chicken Liver Pâté
Inspired by the rich flavors of Maltese rabbit stew (fenkata), this chicken liver pâté incorporates similar aromatic herbs and wine, creating a deeply savory and spreadable delicacy.
🧂 Ingredienser
- 500 g Chicken livers(cleaned and trimmed)
- 100 g Butter
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 150 ml Dry red wine(such as a Maltese Merlot or Cabernet Sauvignon)
- 1 tsp Fresh thyme(leaves)
- 0.5 tsp Fresh rosemary(finely chopped)
- 1 small Bay leaf
- to taste Salt
- to taste Black pepper(freshly ground)
- 30 ml Brandy or Cognac(optional, for richness)
👨🍳 Fremgangsmåde
- 1
Melt 50g of butter in a saucepan over medium heat.
- 2
Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
💡 Professionelle Tips: Do not brown the onions. - 3
Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
- 4
Add the chicken livers to the pan. Increase heat slightly and cook for about 5 minutes, stirring occasionally, until browned on the outside but still slightly pink inside.
💡 Professionelle Tips: Overcooking will make the pâté dry and gritty. - 5
Pour in the red wine and add the bay leaf. Bring to a simmer and cook for 5-7 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
- 6
Remove the bay leaf. If using, stir in the brandy and cook for another minute.
- 7
Transfer the mixture to a food processor. Add the remaining 50g of butter, salt, and pepper.
💡 Professionelle Tips: Ensure the mixture has cooled slightly before processing. - 8
Process until smooth and creamy. Taste and adjust seasoning as needed.
💡 Professionelle Tips: For an extra smooth texture, you can pass the pâté through a fine-mesh sieve. - 9
Spoon the pâté into a serving dish or ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
💡 Professionelle Tips: Chill in the refrigerator for at least 2 hours to allow the flavors to meld and the pâté to set.
💡 Professionelle Tips
- ✓The key to this pâté is the aromatic herbs and the depth of flavor from the wine, mimicking the slow-cooked essence of fenkata.
- ✓Serve with toasted Maltese bread (ħobż biż-żejt), crackers, or a selection of pickles.
- ✓You can add a small amount of chicken or vegetable stock if the pâté seems too thick.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a pinch of ground cloves or nutmeg for a warmer spice note.
- For a richer pâté, use duck livers instead of chicken livers.